The flavour of this Spiced Chicken and Cauliflower Filo Scroll is incredible.
Chicken mince is cooked with cumin, coriander, turmeric and cinnamon until fragrant. Cauliflower, currants, almonds, coriander and mint are added to the mix. Once cooled the the mixture is carefully rolled into buttered filo pastry and coiled into a scroll.
The Scroll is then sprinkled with fennel and cumin seeds and baked until golden brown.
Spiced Chicken and Cauliflower Filo Scroll
Serves 6-8
Ingredients:
1 tbsp olive oil
1 brown onion, finely chopped
1 tsp ground cumin
½ tsp ground coriander
½ tsp ground turmeric
½ tsp ground cinnamon
250g chicken mince
¼ cauliflower, finely chopped
2 tbsp currants
2 tbsp toasted slivered almonds
2 tbsp coriander, coarsely chopped
1 tbsp mint, coarsely shredded
14 sheets filo pastry
150g butter, melted
1 tsp fennel seeds
1 tsp cumin seeds
Method:
Preheat oven to 200°C. Heat oil in a frying pan over high heat. Add onion; cook, stirring, for 5 minutes or until onion softens. Add cumin, coriander, turmeric and cinnamon; cook, stirring, for 1 minute or until fragrant.
Add chicken mince and cook, stirring to break up any lumps, for 5 minutes or until cooked through. Add cauliflower; cook, stirring, for 5 minutes or until tender.
Remove from heat. Add currants, almonds, coriander and mint. Season to taste. Set aside to cool slightly.
Lightly grease a 25cm-round cake pan with butter. Place a filo sheet on a work surface. Lightly brush with butter. Top with another sheet.
Spoon one-seventh of the filling in a thin line lengthways along the long pastry edge. Roll up lengthways. Starting at edge of the cake pan, carefully coil roll, seam-side down. Repeat with remaining filo, butter and filling, joining each roll to the end of the last and coiling it inside the previous roll until the pan is filled.
Brush with any remaining butter. Sprinkle with fennel and cumin seeds. Bake for 30 minutes or until golden brown. Cut into wedges to serve.
