Jerk chicken rolls

Makes 25, prep time 20 minutes, cooking time 30-40 minutes

Olive oil
500g of minced chicken
2 tsp of jerk paste
1 red onion, finely chopped
8 crushed cream crackers
1 egg
2 tsp of dry jerk seasoning
A handful of chopped coriander
1 sheet ready-made puff pastry
Egg for glazing
Black sesame seeds to top

Preheat the oven to 180 degrees. In a food processor with mixer fork, add the chicken, jerk paste, onion, crushed cream crackers and egg, and combine on a slow speed. Add the dried jerk seasoning and the chopped coriander. On a floured surface, cut the pastry sheet in half, lengthways. Brush egg along the top and bottom. Lay half the chicken in the centre of each sheet. Wrap the pastry around the mixture, overlapping slightly to seal. Turn the roll so the join is on the bottom. Using a sharp knife divide into equal pieces, then score three lines across each one. Place on a lined baking sheet, brush each with egg and sprinkle over the sesame seeds. Bake for 30-40 minutes until crisp and golden.

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