Kebab Pinwheels

Approximately makes 54-56

Ingredients:

For kebabs: 

650g minced chicken thighs 

225 red potato, peeled & cut into quarters 

½ red pepper, deseeded & cut into chunks 

½ yellow pepper, deseeded & cut into chunks

½ bunch spring onions, trimmed 

¼ bunch coriander

7-9  green chillies 

½ tsp Supreme Coarse Black Pepper

½ cup panko/ fresh breadcrumbs

¼  tsp Supreme Turmeric 

1 tsp Supreme Cumin powder

½ tbsp Supreme Ginger Garlic Paste 

Salt to taste

 

Other ingredients: 

2 ready rolled puff pastry sheets 

Whisked egg

 

Method:

Make the kebab mixture: Bring a saucepan of water to a rolling boil. Add potatoes and boil for 5 minutes. Drain and set aside. Add boiled potatoes, red pepper, yellow pepper, spring onions, coriander and chillies into a food processor and blend until smooth. In a large mixing bowl, add minced chicken thighs, blitzed ingredients, coarse black pepper, breadcrumbs, turmeric powder, cumin powder, ginger garlic paste and salt. Mix everything together, making sure all ingredients are evenly distributed. Cover and leave in the fridge overnight to let the flavors develop and marinate. Fry a small amount of kebab to taste test for seasoning.

Make the pinwheels: Unroll the puff pastry. Divide the kebab mixture in 2 and spread half of the kebab mixture evenly. Gently and tightly roll up the pastry. Repeat with remaining puff pastry sheet and kebab mixture. Cover and chill the pinwheels in the freezer for 1 hour. Remove from the freezer, then take a sharp knife and cut the roll into ½ inch slices.At this point you can freeze the pinwheel slices. 

Cook the pinwheels: Preheat the oven at 180°c. Place the pinwheels on a baking sheet. Lightly brush with the whisked egg and bake at 180°c for 35-40 minutes or until fully cooked and golden.