Cuisine: Oriental | Cooking time: 30 mins | Serving: 5-6 people


For the filling:
Chicken mince – 500g
Onion (sliced) – 1/2
Ginger garlic paste – 2 tsp
Salt – according to taste
Turmeric pwd – 1/4 tsp
Red chilli pwd – 1 tsp
Coriander pwd – 1 tsp
Cumin powder – 1/2 tsp
Coriander and mint leaves (chopped)
Oil – 2-3 tbsp
lemon juice

For the swirls:
Flaky puff pastry sheets
Egg or egg white (beaten)

For the filling:

Heat about 2 tbsp of oil and fry onions.
Add ginger garlic paste and turmeric and fry for a minute.
Add the chicken mince, salt and red chilli powder. Stir until mixed. Cover and let it cook (add water if required) for about 10 – 15 mins or until mince is dry.
Add cumin powder and coriander powder. Adjust salt-pepper if required.
Squeeze juice of lemon. Add coriander and mint leaves.
Fry this well and take off heat once done. Keep aside to cool.

To make swirls:

Heat the oven to 180 deg.
Thaw the frozen pastry sheets at room temp. Do not microwave.
Spread a sheet on the work bench and spread about 2-3 tbsp of chicken evenly.
Roll the sheet from end to end firmly.
Using a sharp knife, slice the roll into about 7 circles/swirls.
Place them on a cookie sheet, cut end downwards.
Brush all sides with egg wash.
Bake for about 8 – 10 mins or until the pastry turns golden.
Let it cool for about a minute and then serve.

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01. September 2012 by Sadaf Ansari
Categories: Baking, Non-Vegetarian, Ramadan, Starter | Tags: , , , | 1 comment

One Comment

  1. Thanks for sending this to my event Sadaf, very creative n looks delicious

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