Piccalilli Pillows

Approximately make 50-55

Ingredients:

Filling: 

40g butter 

1 tbsp Supreme Garlic Paste

1 tbsp green chilli paste 

1 tbsp Supreme Coarse Black Pepper 

Salt to taste 

500g potatoes, peeled, cut into small cubes and boiled until tender

500g chicken breast, cut into small pieces 

1 medium onion, peeled and finely chopped 

1 red pepper, finely chopped 

1 small tin sweetcorn, drained 

1 310g Piccalilli jar, blended until smooth

½ cup ketchup 

⅓ cup coriander, finely chopped 

50-60 8 inch spring roll sheets 

Supreme breadcrumbs 

 

Flour paste: 

Mix together: 

1 cup flour 

1 cup water 

 

Method: 

Filling: 

Heat a pan over medium-high heat. And butter and once melted add the chicken, salt, pepper, green chillies and garlic paste. Stir well and cook until all water evaporates and chicken is cooked through. Add onions, peppers, sweetcorn and potatoes. Stir well and until the onions and peppers start to soften. Now, stir in the blended piccilly and ketchup. Turn the heat down and cook for 5 minutes. Remove from heat and set aside to cool. Once the mixture has fully cooled, stir the chopped coriander. 

To fill: lay the spring roll sheet and place 1 heaped tsp of the mixture near the bottom of the sheet. Brush corners with flour paste, then fold in ⅓ of the sheet (on both sides) over the mixture so that they completely overlap and then fold tightly towards the top and seal end with flour paste. Repeat with remaining spring roll sheets and filling. 

Pour some breadcrumbs into a dish. Then dip the ends of the pillows in the flour paste then in the breadcrumbs and coat well. 

At this point you can freeze the piccalilli pillows. 

To cook: deep fry in hot oil until golden brown and cooked through.