Description
Finger rolls, small, barely a mouthful, fragrant, with an exotic touch, and very tasty. Perfect as a snack for wine.
Ingredients
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Chicken
200 g
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Bacon
150 g
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Garlic
2 tooth
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Green onions
3 piece
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Cilantro
2 Tbsp
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Peppers red hot chilli
2 piece
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Sauce
1 tsp
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Chicken egg
1 piece
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Ginger
1 tsp
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Puff pastry
350 g
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Yolk egg
1 piece
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Sesame
2 tsp
Cooking
Ingredients
1. Preheat the oven to 180C. The chicken and bacon cut into medium size pieces, onions and chilli chopped. Fold chicken, bacon, garlic, green onion, cilantro, chili, fish sauce, egg and ginger in blender and scroll to the consistency of ground meat.
2. Roll out the puff pastry into a rectangle about 30x40 cm and cut it into two parts along the length. Spread the filling on the dough, brush edges of dough with water and roll the roulade. Put seam side down and repeat with the second half of the test.
3. Kitchen scissors or sharp knife to cut a large roll into small, approximately 3 cm in length.
4. Spread on a baking sheet, brush with yolk, sprinkle with sesame seeds and bake for 15 minutes until Golden brown. Can be served with sweet chili sauce and garnish with cilantro leaves.
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