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Preparation Time : 60
Cook Time : 120
Total Time : 180
boneless chicken cubes 500 gms
bread slices pieces 7-8 nos
eggs beaten 2 nos
schezwan paste 3 tbsp
salt 2 pinch
black pepper pwdr 1 tbsp
mixed herbs 1 tbsp
fresh cream 2 tbsp
fir stuffing: mutton mince 300 gms
onion chopped 1 nos
chopped mint-coriander leaves 1 cups
red chilli,haldi,coriander & garam masala pwdr 2 tsp
ginger-garlic paste 1 tbsp
green chillies chopped 2 nos
oil 4-5 tbsp
water 1 cups
for outer cover: ready to use puff pastry sheets packet 1 nos
Method : for stuffing : in a deep sauce pan/kadhai heat oil . saute onions. add ginger garlic paste,dry masalas & 1 cup water. add the mince mutton & mix well. cook on high heat for few minutes until meat is tender & water has evaporated . add the green chillies, chopped mint-coriander & stir well. keep aside & let it cool.
in a food processer blend chicken cubes with broken bread slices,eggs,schezwan sauce,salt,black pepper pwd r,mixed herbs,fresh cream in to a smooth paste. transfer in a bowl
spread a cling film on a flat surface & spread the chicken mixture evenly on all sides . Spread the mutton mince stuffing over chicken leaving about 1/2 inch border on all sides.
Roll it up gently & tightly wrap with the cling film. seal ends by tying a knot with the cling film. Refrigerate the rolled up chicken for 10-1 5 minutes. steam on simmering waterfor 20 minutes or until done. remove the cling film from the chicken roll.
place the puff pastry sheet on a clean flat surface. place the steamed chicken roll on the pastry sheet in center . cover the chicken roll with pastry sheet & seat the ends. carefully place it in a greased baking tray & brush all over with beaten eggs.
Preheat oven to 250 degrees & bake for 15-20 minutes & until golden from all sides.
Slice it up & serve hot with dips of ur choice.
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