Puff pastry rolls with chicken

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These puff pastry buns are filled with pulled chicken with a Mexican twist!



 Heat the oven to 200 degrees. Boil the chicken in a pan of water. Boil it for about 15 minutes. Let the sheets of puff pastry thaw. Remove the chicken from the pan and pull apart with a fork into pulled chicken. Put in a bowl and add the ricotta and a pinch of paprika, cumin, garlic and pepper and salt and possibly a pinch of chili. Add the drained corn. Finely chop the coriander and toss through. Cut two very thin lines over a sheet of puff pastry so that you have 3 equal strips.

 Cut about 10 slices on the left and right side up to the line so that you have thin strips. Remove the 2 bottom and 2 top strips. Divide some of the chicken mixture over the middle, fold the flaps top and bottom up over the mixture. Fold the strips over and over over the filling. Place the puff pastry rolls on a baking tray lined with baking paper. Bake them for 25 minutes until nicely cooked and brown. I like them best warm, but cold is also possible.

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Source: Leukerecepten by leukerecepten-nl.
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