CHICKEN ROLL

• 400 grams short crust pastry
• 60 grams butter
• 5 ml fennel powder
• 2 1/2 ml crushed ginger and garlic
• 1 few corriander leaves
• 1 chicken fillet
• 2 medium sized onions
• 2 ml cumin powder
• 2 ml salt
• 1 few sprigs of mint

1. Wash chicken and cut into very small pieces.
2. Heat margarine in a thick bottomed saucepan.
3. Add chopped onions and salt and saute for a few minutes.
4. Add cumin and fennel powder and stir well.
5. Add chicken pieces ginger and garlic.
6. Cook on low heat until chicken is done.
7. Add chopped corriander and mint leaves.
8. Roll out pastry into a regtangular shape 30cmx20cm and 5mm in thickness.
9. Divide into approximately 18 little rectangles.
10. Divide filling equally for each of the rectangles.
11. Brush the cut edge with water and fold over to form a roll.
12. Place on a wet baking sheet, brush with beaten egg and either prick with a fork or cut into roll with a pair of kitchen scissor.
13. Bake at 240C for 10mins...reduce temperature to 180C and bake until pastry is well risen and crisp.

short crust, butter, fennel powder, ginger, corriander leaves, chicken fillet, onions, cumin powder, salt, mint

Taken from cookpad.com/us/recipes/367814-chicken-roll (may not work)