Ingredients
1 teaspoon vegetable oil
1 onion, finely chopped
500g chicken mince
200g green or red cabbage, finely shredded
2 small carrots, grated
¼ cup oyster sauce
¼ cup sweet chilli sauce
5 sheets puff pastry, halved
1 egg, lightly beaten
Method
- Remove pastry sheets from freezer, separate and leave on bench to thaw while preparing filling.
- Line two baking trays with baking paper.Preheat oven to 200°C.
- Heat oil in a large nonstick frypan over high heat, add onion and mince and cook for 5 minutes until chicken is golden.
- Stir to break up the large chunks. Add the cabbage, carrot and sauces and cook for another 5 minutes.
- Remove from heat and cool.
- Spoon the chicken mixture along the centre of each pastry half, brush the edges with egg and roll up.
- Slice each roll into three pieces and place join-side down on baking trays. Brush tops with egg.
- Bake for 10-15 minutes until golden brown.
