On a roll with chicken

Thawed but still cold puff pastry is specified because cold(ish) puff pastry is much easier to work with. When puff pastry gets warm, the butter in it melts. It starts to fall apart if the butter melts. At oven temperatures, of course, the pastry cooks. It’s a case of a little heat is a bad thing, a lot of heat (oven) is a good thing. I keep the puff I am going to use in the recipe in the fridge and only take out one sheet at a time to work with. Also, when the puff pastry gets warm, it gets tacky and sticks to everything, thereby making it harder to roll up without tearing.

Handy hint one: just because it has been carefully prepared in the butchery process doesn’t mean you can’t add some greens to the mixture. So in this case, I added some finely sliced green shallots. That’s another vegetable — thanks, Grandma.

Handy hint two: you can use either an air fryer or your oven to cook the chicky rolls. If you are using an air fryer, cook at 155°C for 20 to 25 minutes. If you are using your oven, preheat to 200°C and cook for 25 to 30 minutes or until golden brown.

Handy hint three: these can be made/folded as rolls, triangles and/or pasties. Filo pastry is a viable alternative to puff.

CHICKY BIT ROLLS

INGREDIENTS

1 packet prepared puff pastry (thawed but chilled)

1 egg, beaten

Meat mixture

Step 1: Lay one sheet of puff pastry on your work surface. Cut the pastry sheet in half.

Step 2: Using one half of the puff pastry sheet, lay some of the filling along the pastry about a third of the way up.

Step 3: Fold the edge of the pastry over the filling and tuck the pastry around the filling. Brush beaten egg across the pastry with either a brush or a finger.

Step 4: Roll the enclosed filling back and forth a few times. This will firm up the filling — doing this reduces some of the air between the elements of the mixture. Keep tucking the pastry tighter around the filling as you roll.

Step 5: Then fold one end of the pastry towards the middle.

Step 6: Repeat this step with the other side of the pastry.

Step 7: Brush beaten egg across the top edge of the pastry.

Step 8: Roll up the pastry completely to make a filling enclosed parcel.

Step 9: Repeat with the rest of the filling. Brush the outside of the rolls with beaten egg. If you are using an air fryer, place the rolls in the basket, taking care not to overcrowd the basket because the pastry will puff up quite a lot. If you are using the oven, line a baking dish with baking paper. Place the rolls on to the baking paper and place into your pre-heated oven.

Step 10: Cook according to the method you have chosen. When the rolls have cooked, pop them on to a serving platter with a side bowl of condiment(s) of your choice. Chilli jam, tomato sauce or hoisin sauce all work well.