|  Tandoori Chicken Pinwheels

(Makes 24 pinwheels)


1 x 800g Pack of Ceekays Diced Tandoori Marinated Chicken

1 Sheet Ready Rolled Puff Pastry, thawed

1 Large Red Onion, finely chopped

½ Cup Mixed Coloured Peppers, finely chopped

½ Cup Sweetcorn

1 Egg, beaten


Heat a large pan, add the Diced Tandoori Chicken and cook until all the moisture has evaporated, then remove from the heat. Add the chopped onion, chopped peppers and sweetcorn, mix well, then set aside and allow to cool. Once the mixture has cooled roll out the pastry on a lightly floured surface. Evenly spread the Tandoori mixture over it, then gently roll the pastry up as tightly as possible and chill in the freezer for 1-2 hours. Take a sharp knife and cut the roll into ½ inch slices. Using a spatula carefully place the pinwheels on a baking sheet. Lightly brush with beaten egg and bake at 170°C for 15-20 mins until puffed and golden.

PDF Recipe Download​


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