Name: 4-Ingredient Tandoori Chicken Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Makes 24
Ingredients: 750g chicken mince; 120g sachet Patak’s Oven Bake Tandoori marinate (see tip); 3 sheets frozen puff pastry, just thawed; 1 egg, lightly beaten; Mango chutney and Greek yoghurt, to serve (optional)

4-Ingredient Tandoori Chicken Rolls

These will be your new obsession - and you can freeze them for up to 2 months!

Makes 24

Prep

15M

Cook

30M

Total

45M

TIP! Tandoori marinade is available in the Indian section of major supermarkets. Use kitchen scales to divide chicken mixture evenly into portions. Cooked rolls can be frozen for up to two months.

Ingredients

750g chicken mince

120g sachet Patak’s Oven Bake Tandoori marinate (see tip)

3 sheets frozen puff pastry, just thawed

1 egg, lightly beaten

Mango chutney and Greek yoghurt, to serve (optional)

Method

Line two large oven trays with baking paper.

Combine mince and marinade in a large bowl. Season with salt and pepper. Mix well. Divide evenly into six portions.

Cut pastry sheets in half. Place one portion lengthways down one long side of each pastry half. Brush opposite long side with egg. Roll up to enclose filling. Cut each roll crossways into four even pieces. Place on prepared trays. Brush egg over pastry.

Cook in a hot oven (200c) for about 25 to 30 minutes, or until pastry is golden and filling is cooked. Remove.

Serve rolls with mango chutney and yoghurt.

Mel Burge