This is another wonderful pastry to serve during the holiday season or any gathering. A good finger food to enjoy and you can make them ahead of time and freeze them until you need them. I am very happy with the result and I already made them and freeze them for later use. It is very simple to prep and the ingredients are very easily available from any supermarkets.
Makes 8 rolls
12 sheets frozen puff pastry (store-ready), thawed and cut sheet into 4”x4” squares
1 pound ground chicken
¼ pound bacons/ham, coarsely chopped
5 cloves garlic, peeled and minced
2 medium red onions, peeled and finely chopped
2 stalks green onion, cleaned and chopped
1 tablespoon Panko (Japanese breadcrumbs)/plain breadcrumbs
¾ teaspoon salt
1/8 teaspoon ground white pepper
1¾ tablespoons canola/vegetable/corn oil
2 medium eggs, beaten with 1½ tablespoons water/milk
White sesame seeds (optional)
Preheat oven to 400°F.
Heat a wok/frying pan with canola/vegetable/corn oil over medium-high heat. Stir in the garlic, red onions and sauté until fragrant. Add the chopped bacon/ham and cook until fragrant and bacon golden brown. Remove and set aside to cool.
In a mixing bowl with ground chicken, bacon/ham mixture, chopped green onions, panko/plain breadcrumbs, salt and white pepper and combine the mixture until well mixture.
Place the prepared 4”x4” puff pastry squares on a flat surface. Add each square with 1-1½ tablespoons chicken mixture horizontal in the center and then fold firmly the side onto of each other. Gently press the down the folded line to seal tightly.
Transfer to a baking sheet/pan with the seal side down and brush the top with egg wash and sprinkle some white sesame seeds.
Move the baking sheet/pan to the preheated oven and bake for 8 minutes and then reduce to 375°F for 20 minutes or until golden brown.