Ingredients
Scale
- 1 clove of garlic
- 5g piece of ginger, grated
- 1 mild chilli, deseeded and roughly chopped
- 2 teaspoons of coconut oil
- 400g chicken breast, in large cubes
- Zest of one lime
- Juice of one lime
- 200ml (half a 400ml tin) of coconut milk
- Half a bunch of coriander, roughly chopped
- 4 sheets of puff pastry
- Egg or milk for glazing
- Sesame seeds
Instructions
- Place garlic, ginger and chilli into bowl.
- Add coconut oil.
- Cook on speed 2, 100 degrees for 2 mins.
- Add whisk attachment.
- Add chicken.
- Cook on reverse, softest speed, 100 degrees for 5 minutes.
- Add coconut milk, juice, zest and coriander.
- Cook on reverse, softest speed, 100 degrees for 10 minutes.
- Spoon mixture evenly into the middle of each sheet of puff pastry. Fold into a parcel shape.
- Because I’m working with a hot mixture I fold my parcels in the baking tray I’m baking them on to avoid having to transfer them as the mix will soften the pastry.
- Brush with egg or milk and sprinkle with sesame seeds.
- Bake for 30 minutes or until golden and crunchy.
Notes
- If you want your mixture more “saucy” add some more coconut milk.
- This will make 4 large parcels as shown in the photo. You can make this into 8 smaller ones by using one sheet for two parcels.
- You may know the whisk attachment as a “butterfly”.
- Prep Time: 20
- Cook Time: 30
Nutrition
- Serving Size: 4