These crispy snacks filled with chicken have a Moroccan twist and are delicious with drinks or tapas
Heat the oven to 200 degrees. Let the sheets of puff pastry thaw. Mix the minced chicken with about half of the beaten egg, breadcrumbs, pepper, salt and ras el hanout spices. Finely chop the parsley and mix with the minced meat as well. If it is still very wet, add some extra breadcrumbs. Cut the sheets of puff pastry in half.
Make small sausages from the minced meat and place them on the short side of the puff pastry and roll them up. Press the seams well. Place them seam side down on the baking sheet. Brush with the rest of the egg and sprinkle with some sesame. Bake them for about 25 minutes until golden brown and cooked through. Delicious with a spicy sauce or yogurt dip.
Source: Leukerecepten by leukerecepten-nl.
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