Recipe by Fathima Mahomed
Pic credit Fathima Mahomed
3 - 4 chicken fillet steamed and sheddredSeasoning salt, pepper and dash Aromat (a South African Spice).1 teaspoon ginger,garlic and red chilli paste1 Tablespoons olive oil2 Tablespoon butter ghee (Clarified butter) 1 white onions finely chopped1 teaspoon red chilli flakes 3 Tablespoon full cream cheese¼ cup parmesan cheese1 teaspoon salad cream/mayo1 teaspoon sweet chilli sauce¼ cup prepared belchemel sauce1 firm ripe tomotoe sliced 1 green pepper sliced1 big roll savoury puff pastry or 2 small rolls.¼ cup water (chicken steam)Sprinkle of thyme2 eggs boilled, shell and sliced1 egg wash beaten
MethodPrepare chicken fillet ,wash, steam and shred loosely, drain completely set aside.In a saucepan add oil ,saute onions, ginger, garlic and chilli paste.Add chicken followed by seasoning and red chilli flakes. Drizzle over butter ghee (Clarified butter).Lightly toss the mixture .Cook for a few minutes Avoid cooking too long as the chicken might become hard and stringy.Add in the prepared bechamel sauce , recipe below ,mix cool set aside Grate all cheese, separate the white cheddar for the sauce.Slice tomatoes, green pepper and hard boiled eggs keep aside covered until required for layering.
Belchemel sauce¼ cup milk (hot milk separate)2 Tablespoons flour2 tablespoons butterFreshly ground pepperSalt
METHODIn a thick based saucepan, melt butter, stir in flour cook by stirring constantly until bubbles appear.Add the hot milk, continuing to stir as the sauce thickens and bring to a boil. Add salt and pepper to taste, lower the heat, and cook for a further few minutes. Add in ½ cup grated cheddar cheese during the last few minutes of cooking, dash off with a pinch of cayenne pepper.Take the prepared belchamel sauce add to prepared chicken.
Layering Pastry roll Place a layer of clean cling wrap, Unroll the pastry and place on cling wrap, should be room temperature.Using a pastry brush, spread the salad cream/mayo and sweet chilli. Spread ½ grated parmesan and cream cheese mixes, leaving an inch away from the edges.Toss the prepared chicken filling evenly from end to end.Dress with sliced tomotoes ,green pepper and sliced eggs.Complete layering the balance of cheese mix, dash seasoning, not forgetting thyme.Take a flat spatula with a light hand and gently press all fillings down.
Folding the RoulletteDap slight water all around the pastry, this is to fold the edges in securing the filling, fold a notch in.Now carefully start rolling the ends gently and bring both halves to the centre remember moving with the cling wrap to secure the creamed chicken pastry.Gently fold over the cling wrap and freeze for 30 minutes until firm.Remove wrapper,slice with a sharp knife to get clean cut.Place on oiled tray to avoid a lot of unnecessarily handling.Dab the brush around the edges of each roullette and brush beaten eggs. Optional for more cheese topping.Bake preheated oven 180 degrees until puff around the edges and a good golden brown in colour.Enjoy❤Shu-Hani❤
INFO & TIPS
Patience and passion😊will take you to New heights in cooking and baking.This one sure is a creamy treat...❤