These Savoury Pastry Twists, make for perfect appetisers or light meals, served on a bed of fresh green salad. Can Be prepared in advance, until freezer stage, perfect for when you have unexpected visitors, or just a lazy day make.
Knowing how much I LOVE CHICKEN ;-P, These were bound to be a favourite of both my Habibi, Imran and I. This very blog post I had done 3 years back, while I was just getting my footing in the blogging arena, and while scrutinizing some of my older posts, this particular one HORRIFIED me, WHAT an awful looking pic I had put up back then, It was be no means doing any justice to this delicious little yummy. SO Today I did a bit of a revamp to that old post idea, and what better time to share this than right now during Ramadaan.
This isn’t by any means just suited for the month of Ramadaan, It can be prepared and Stored in the freezer, until needed. You will find I have included a DIY pic, of the steps, leading the the final pastry wrapped savoury, just before baking. I have successfully used this same method and idea, with a few different cuts of meats, Here I feature using Chicken Drumsticks, But have I personally love these done with Chicken fillet strips or cocktail viennas.
Savoury Pastry Twists
Author: Foodeva Marsay
~ Skin 12 (OR As little or more as you prefer) Chicken Drumsticks
~ Marinate with:
* Ginger and Garlic Paste, 1/2 teaspoon Turmeric Powder, 1-2 teaspoon Chillie Powder, Lemon Pepper, Salt to taste, A dash of Mixed Herbs and a squirt of Lemon Juice.
~ Add these chicken drumsticks to a pot with 1/2 cup of water and allow to steam/cook, for +/- 20 minutes.
~ Remove Chicken Drumsticks from the pot and allow to cool well.
~ Beat an EGG OR 2 (depending on how many pieces of chicken you are using), and in a separate plate spread out some Cornflake Crumbs/Bread Crumbs OR like I did Today, PANKO Crumbs.
~ Dip the Chicken into the beaten egg, drip off excess, and roll into the Crumbs.
~ Keep the crumbed chicken on a separate plate, and when all is done, REFRIGERATE the crumbed Chicken for 20-30 minutes. (* This step helps the egg and crumbs to settle well onto the chicken, and helps to keep on the crumbs during frying.)
~ You can Now Fry the crumbed Chicken in a shallow oil, until lightly golden. Remove and drain off excess oil onto kitchen paper towels.
At this stage the Chicken Drumsticks are are perfect to be enjoyed as is….
~ After frying the Chicken, Allow it to cool fully before attempting to wrap the pastry around it.
~ Cut out Pastry Into Long Strips, about 2 finger wide in width, and brush with an egg wash along the length of the pastry.
~ Wrap the pastry Strips Around the Chicken, Allowing for the pastry to Overlap Slightly against the next twist, this creates an almost closed off, and nicely patterned, end result.
~ Brush the top of each wrapped pastry with an egg wash, AT THIS STAGE YOUR SAVOURY PASTRY TWISTS, ARE FREEZER READY!!!
~ BAKE AS FOR PIES, WORKS PERFECTLY BAKED DIRECTLY FROM FROZEN OR JUST AFTER PREPARING THE WRAP IN THE LAST STEP ABOVE.
Find below a step by step pic of the wrapping stage mentioned above.
NOTES BY FOODEVA MARSAY
- I FOLLOW THE SAME WRAPPING TECHNIQUE AS ABOVE, FOR CHICKEN FILLET STRIPS(COOKED/CRUMBED) AS ABOVE, AS WELL AS FOR COCKTAIL VIENNAS WHICH I FRY AND COOL BEFORE WRAPPING IN PASTRY.
- YOU CAN USE ANY TYPES OF MEATS, AND OPT TO NOT HAVE IT CRUMBED, BUT ENSURE THE MEAT ISN’T TOO SAUCY.
I do hope you give this recipe and idea a try, and I look forward to YOUR FEEDBACK.
KINDLY SHARE MY POST AS IT APPEARS HERE, OR WITH A LINK BACK TO THIS POST. SHUKRAN/THANK YOU?