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)
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.