I'm not really sure what possessed me to do this initially, but I believe I have now perfected my Sweet n Sour Chicken Puff Pastry Roll. They are certainly unique, although maybe not to everyone's tastes. I am not completely mad though, as my mostly-sane manfriend is a fan as well. The savory crunch of the puff pastry goes quite nicely with the sweet and savory taste of the chicken within. I've found it best served on a bed of sticky rice topped with more sweet n sour sauce. However, it may also be at home with some mashed potatoes.
You will need:
Ready-rolled puff pastry (Approx 12 x 10 inches)
2 large chicken breasts, partially cooked
1 500g jar of sweet n sour sauce
2 servings of rice (prepared)
Yield: 4 large rolls
1. Partially bake your chicken breasts until you are able to shred the chicken (or simply cut into very thin pieces).
2. Place shredded chicken into a bowl and add sweet n sour sauce (strained of vegetables if undesired) a little bit at a time until the chicken is completely covered, but not so saturated that the sauce will burst out of the pastry when cooked.
3. Lay out puff pastry sheet and roll slightly thinner.
4. Mark off approximately every 3.5-4 inches (depending on how thin you've rolled it) and line up filling as shown in the photo below.
5. Pull bottom of pastry over the top and press the sides together using a fork. Trim excess dough.
6. Cut lines in top of pastry to allow venting. (See second photo below).
7. In a small bowl, beat 1 egg and brush eggwash onto rolls to give it an appetizing shine.
8. Bake at approx 350 F/175 C for 15-20 minutes (unless this varies greatly from the instructions on your puff pastry packaging).
9. Serve on a bed of white rice, drizzled in the remaining sweet n sour sauce.