Delicious puff pastries filled with minced chicken, cheese and veggies in the shape of Mary Shelley’s famous monster.
- 3 sheets frozen puff pastry, thawed
- 500 g chicken mince
- 1 cup finely grated tasty cheese
- 1 cup baby spinach leaves, finely chopped
- 2 green onions, finely chopped
- ¼ cup dried breadcrumbs
- 1 clove garlic, crushed
- 1 egg, beaten
- ¼ cup poppy seeds
- Tomato sauce, to serve
Preheat oven to very hot, 200 C. Line an oven tray with baking paper.
Cut pastry sheets in half. Reserve one half.
In a large bowl, mix mince, cheese, spinach, onions, breadcrumbs and garlic. Season.
Divide mince mixture into five portions. Form each into a sausage shape along the long edge of pastry halves. Roll up, brushing edge with egg to seal. Cut each roll into four. Arrange on tray, seam side down.
Roll small pieces of reserved pastry into balls. Using a little of the egg, attach one to each side of the rolls to form bolts. Brush one end of each roll with egg to create a jagged edge. Coat with poppy seeds for hair.
Bake 20 to 25 mins until puffed and golden. Draw on eyes and mouths using tomato sauce as shown. Serve with extra sauce for dipping.
TIP: Make these ahead and freeze. To bake from frozen, add 10 mins to the cooking time.
Photo: Rob Shaw/bauersyndication.com.au