Mushroom Chicken Roll
A baked pastry made by wrapping chicken, shiitake mushrooms, and other fillings in flaky dough.
Ingredients
puff pastry dough
350g
flaky pastry slices
300g
diced chicken
400g
diced shiitake mushrooms
60g
diced water chestnuts
90g
green peas
100g
salt
to taste
chicken bouillon powder
to taste
wet cornstarch slurry
to taste
sesame seeds (for garnish)
10g
egg (for garnish)
1
Instructions
1
Prepare the filling
Wrap the flaky pastry slices in the puff pastry dough, roll into a thin rectangular sheet, fold into thirds, repeat this folding process three times, then roll into a 0.8cm thick pastry sheet.
2
Stir-fry the filling
Add diced chicken, diced shiitake mushrooms, diced water chestnuts, and green peas to a wok, stir-fry, add salt to taste, cook until done, stir in chicken bouillon powder, then thicken with wet cornstarch slurry to make the filling. Transfer to a plate and set aside to cool.
3
Assemble the roll
Wrap the filling in the pastry sheet, shape into a long log, and seal the edges with beaten egg.
4
Bake
Brush the surface with beaten egg, sprinkle with sesame seeds, then place in the oven and bake at 180°C until the surface is golden brown.
