Kebab pastry twists
A delicious spin in the classic kebab
Serves
Makes 12 - 14
Prep Time
30 mins
Cook Time
10 mins
These tasty pastry twists are great served as finger food at parties or as part of a sharing platter! We love them for watching the game with mates and always with a little pot of mango chutney on the side for dunking.
This recipe is courtesy of Ashia Ismail-Singer. Photo by Manja Wachsmuth.
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ShareIngredients
300g Quality Mark lamb mince
or beef1 small onion
grated1-2 garlic clove
crushed1 tsp fresh ginger
grated2 tsp green chilli and coriander paste
½ tsp ground cumin
½ tsp salt
1 Tbsp vegetable oil
for frying2-3 ready-rolled puff pastry sheets
partially defrosted1 egg
beaten, for egg wash
Method
Put the mince, onion, garlic, ginger, green chilli & coriander paste, cumin and salt in a large bowl, then mix with a wooden spoon or by hand until thoroughly combined.
Divide the mixture into small sausage-like kebab shapes about 8cm long and 3cm diameter.
Heat the oil in a shallow frying pan until hot and then add kebabs and cook for approximately 6–8 minutes until browned.
Keep turning the kebabs to ensure an even colour.
Remove from heat and drain the kebabs on a paper towel to remove any excess oil. Set aside to cool.
Prepare the pastry, by cutting the individual sheets lengthways into 1-cm wide strips. Take one strip and wind it around a cooled kebab and place on a foil-lined baking tray. Repeat until all kebabs have a pastry twist and then place the tray in the freezer for approximately 15–20 minutes to set (or keep frozen and stored for up to 3 months).
Preheat the oven to 230°C.
Remove the tray from the freezer and brush the pastry with a beaten egg and then bake for approximately 10 minutes or until pastry is golden. Serve warm.
Nutrition Information per Serving (162g)
This nutrition analysis is based on 6 serves (~2 per serve) and doesn't include the chutney on the side.
