Aaaaah buttery crisp, flaky goodness and heavenly puff pastry!
I mean who doesn’t get excited by the mere sight of puff pastries? Gorgeously stacked on one another in the vending machine with that soft yellow light on. Almost like a dreamland where puff pastries are the kings of the adobe lying there in all their exclusive royalty. I have this bad habit of breathing in the aromas of any food before eating. And the aromas of puff pastries , with the minced chicken inside still so warm is to die for. Tell me you do that too, right?
Sunday traditions at mine would normally consist of waking up and already have a dozen of these laid on the table for brunch. Father would buy an assortment of these, from Chicken rolls , Custard Puff Pastries to Mini fruit tarts and also ”plein gato d’dhuile” – Mauritian snacks. I have always been a savoury person therefore my hands would always point to the Chicken rolls. And one pastry is honestly not the answer to me!
The most annoying part of rolls are the dough, either you make your own or preferably buy the ready made ones. I wanted to opt for the ready made but I guess sooner or later I had to learn how to make my own. Because the flavours and layers as well as texture are very different from the already made available ones. You only need a tad bit of patience and it is just repetitive steps along really. As much as I would love to start doing my own videos for the recipes, I am very sorry to say that it will only be for later. So hopefully the video hereunder, will help through if you are willing to make your own puff pastry dough.
These little parcels of meat are precious to me because every end of month when Mum would do grocery shopping, they would be the ultimate prize. End of the month grocery shopping had to be the best day of the month really. I am sure many Mauritians can relate, all your favourite biscuits in one place, your favourite snacks and juices. I would always keep an eye on the vending machine in case they were running out of the pastries. I know yes, unbelievable! Pate Poulet or Feuilleter Poulet can be bought anywhere around the island to be honest. At Bakery shops , little local shops , markets or supermarkets or at the Cafe corner. They are part and parcel of the Mauritian Street Food culture.
Mauritian Spicy Chicken Rolls – Pate Poulet Pimente Mauricienne
Preparation time: 1 day (dough) 30 mins
Cooking time : 55 mins
Ingredients for the Rolls :
- 750g EasyPack Chantecler Chicken breasts
- 1/2 cup finely chopped white onions
- 1/4 cup breadcrumbs
- 2 tbsp dry red chilli fkales
- 1 tsp paprika powder
- 1 tbsp ginger/garlic paste
- 1 tsp rosemary finely chopped
- 1 egg for coating
- 1/2 cup sesame seeds
- vegetable or olive oil
Ingredients for the dough :
- 2 1/2 cups of all purpose flour sifted
- 250g unsalted Butter
- 1 tbsp lemon juice
- 1 cup water preferably cold
Instructions (dough) :
Instructions for the Rolls:
- Preheat the oven to 180ºC/350ºF/gas 4.
- Take Chantecler chicken and blitz in a food processor. Reserve.
- Heat a non stick pan with 2 tbsp of vegetable or olive oil followed by chopped onions, thyme and ginger/garlic paste. Lightly sauteed the all and reserve.
- In a large bowl add the blitz chicken mince and throw in the reserved mixture of onions spices.
- Add paprika powder, chilli flakes,rosemary and breadcrumbs to the minced chicken. Combine all the ingredients together and leave to rest for approx 30 mins in the refrigerator.
- On a floured surface roll your pastry dough (supermarket bought or your own home made dough). Place the minced chicken meat as a log in form of a sausage along the dough.
- Roll the pastry over the minced chicken meat and fold to other side.
- Brush with egg and sprinkle sesame seeds over.
- Bake for 25 mins in the pre heated oven and remove when all puffed and brown.
- Serve with tomato ketchup or with a salad as lunch.
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