Jerk Chicken Rolls

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August 23, 2015 by marksetchfield

05_unnamedMakes 25, prep time 20 minutes, cooking time 30-40 minutes

Olive oil
Large pack of minced chicken
1 red onion, finely chopped
8 crushed cream crackers
3 tps of jerk chicken paste
Handful of coriander
2 tps of dry jerk seasoning
1 egg
1 sheet ready-made puff pastry, cut lengthwise
Egg for glazing
Seasame seeds to top

Preheat the oven to 180 degrees. In a food prosessor add the chicken, jerk paste, crushed cream crackers and egg and combine on a slow speed. Add the dried jerk seasoning and the chopped coriander. Combine the mixture remove from the mixer bowl and chill in the fridge. On a floured surface, cut the pastry sheet in half, lengthways. With the beaten egg brush along each long edge. Even half of the chicken mixture out along the middle of the pastry sheet, then fold over, pressing down the edges with a fork; trim any excess pastry. Brush the long roll with egg and sprinkle over some seasame seeds. Next with a sharp knife cut the roll into equal segments. Place on a greased baking sheet and place in the oven. Meanwhile repeat the process with the remainder of the ingredients. Serve as a welcome snack, or as part of a buffet. Also if you use fresh ingredients, its great for home freezing.



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