Preparation Time: 20 Minutes
Cook Time: 30 Minutes
Cut: Ground chicken
1 lb (450 g) ground chicken
1 tsp (5 ml) each ground cumin and coriander
1 tsp (5 ml) finely minced fresh ginger
1 clove garlic, crushed
2 Tbsp (30 ml) sweet chili sauce (plus extra for dipping)
2 Tbsp (30 ml) finely chopped fresh cilantro
1 cup (125 ml) dried bread crumbs
2 sheets thawed puff pastry, at fridge temperature
1 egg, beaten
1 Tbsp (15 ml) sesame seeds
Preheat oven to 375F.
Combine the chicken, cumin, coriander, ginger, garlic, 2 tablespoons of sweet chili sauce, cilantro and breadcrumbs. Mix well.
Spread the mixture alone one edge of each pastry sheet. Roll up each sheet to hide the filling. Brush seam with beaten egg and press to seal. Put rolls, seam side down, on a parchment paper lined baking sheet.
Brush rolls with remaining beaten egg and sprinkle with sesame seeds. Bake for 30 minutes or until pastry is golden and a meat thermometer inserted into the chicken filling reads 175F (80C).
Remove from oven and slice the rolls diagonally. Serve with sweet chili sauce for dipping.