- 15
- 60 mins
Ingredients
- For the sauce:
- For the rolls
- 1/3 cup chopped scallions
- 1/2 teaspoon ground ginger
- 1 pound skinless chicken breast cubed
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon chili garlic sauce
- 1 egg separated
- 1/2 cup canned water chestnuts, chopped
- 1 sheet puff pastry
- 1 teaspoon each white and black sesame seeds. (I only used the white)
- 1/2 cup plum jam
- 2 tablespoons lime juice
- 2 tablespoons water
- 1 tablespoon ketchup
- 1/4 teaspoon each salt and red pepper flakes
Preparation
Step 1
Preheat oven to 400 degrees. Line a baking sheet with parchment paper
Mince scallions and ginger in a food processor. Add chicken, soy, chili garlic sauce, and egg white. Pulse until coarsely chopped. Transfer to a bowl and fold in chestnuts.
Roll pastry on a floured surface to a 14 inch square. Halve it. Divide chicken mixture between portions of dough, spreading along the bottom of each piece of pastry. Roll to enclose filling and transfer to prepared baking sheet, seam side down. Beat egg yolk with 1 tablespoon water , brush onto logs, and sprinkle with sesame seeds. Bake until golden, 20-25 minutes. Cool slightly and slice into 1 inch pieces.
Simmer sauce ingredients over medium heat for 5 minutes. Let cool.
NOTE: The original recipe says the logs can be made a day ahead. I mixed the chicken filling the day before and made the logs a couple hours before cooking. I also made the plum sauce the dat before serving. It was a huge hit. No leftovers.