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Categories:Viewed: 77 - Published at: 4 years ago
Ingredients
- 1 lb ground chicken
- 1/2 cup sun-dried tomato pesto
- 2 tbsp chopped tarragon
- 1 tsp garlic powder
- 2 sheets frozen puff pastry, thawed
- None None Milk, for brushing
- 1 tbsp sesame seeds
- None None Tomato chutney, to serve
Method
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Process chicken, pesto, tarragon and garlic in a food processor until well blended. Season to taste.
- Cut pastry sheets in half. Spoon 1/4 of chicken mixture lengthwise along one sheet of pastry. Brush the long edge with milk. Roll up to enclose. Repeat with remaining ingredients.
- Cut rolls into 1 1/2 inch pieces. Place seam side down on prepared pan. Brush with milk and sprinkle with sesame seeds.
- Bake 20-25 mins, or until pastry is golden and chicken is cooked through. Serve with tomato chutney.
