Ayam Gulung Pastry

Ingredients for 2 servings:

• 3 tbsp butter, unsalted
• 1 sheet of puff pastry, frozen
• 1 large egg(s)
• 300 g chicken, chopped
• 2 slice(s) toast bread, white, dry
• 2 m.-sized eggs
• 60 g crème fraîche
• ½ m.-sized carrot(s)
• 3 m.-sized garlic cloves, fresh
• 4 tbsp celery leaves, fresh or frozen
• 1 tsp black pepper, freshly ground
• 1 tsp mace powder
• 1 tsp cardamom powder
• 2 tsp Sambal Cabe Rawit Hijau (see my recipes), alternatively 1 tsp Cayenne pepper
• 5 g glutamate
• 6 g instant chicken broth
• 4 tbsp oil, neutral (not olive oil!)
• 1 tsp white sugar
• 1 tbsp tapioca flour
• n. B. salt and pepper, black
• 1 apple
• 1 m.-sized carrot(s)
• 1 m.-sized cauliflower (only the florets)
• 2 spring onions
• 4 strips of bacon (more depending on the width)
• 2 tbsp oil
• e.g. tomato(s), in pieces
• n. B. Celery greens, fresh
• n. B. flowers and leaves
• e.g. chili sauce (Thai sauce for spring rolls, spring roll sauce)

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

Puff pastry roll filled with chicken pie and vegetables. Recipe from Lombok, Indonesia.

Thaw the puff pastry, dust with flour, and roll it out lengthwise with a rolling pin. Line a baking sheet (approx. 27 x 35 cm) with baking paper. Line the center lengthwise with butter. Beat the egg and set aside. For the pie, cut the bread into approximately 1 cm cubes and place in a sufficiently large bowl. Beat the two eggs with the crème fraîche, pour over the bread cubes, and mix. Set aside. Wash the carrot, trim both ends, peel, and julienne the carrot into silk threads. Trim both ends of the garlic cloves, peel, and press through a garlic press. Press and knead the soaked bread by hand until a paste forms. Add the minced chicken and mix until smooth using a mixer fitted with a dough hook. Mix in the carrot threads and garlic, then mix in all the pâté ingredients, one at a time, from celery leaves to tapioca flour. Season with salt and black pepper. Preheat the oven to 190 degrees Celsius. Wash and peel the filling ingredients if necessary. Slice the apple into approximately 8 mm thick sticks. Use a vegetable peeler to cut the carrot into thin, wide strips. Cut the cauliflower into small pieces. Use the two spring onions whole. Fry the bacon strips in the oil until fragrant. Brush the top of the puff pastry with the beaten egg. Line the bottom half lengthwise with the bacon strips, then spread the pâté on top and scatter the cauliflower pieces over it. Place the carrot strips lengthwise on top. Place the two spring onions, one behind the other, in the center of the paste, with the apple sticks to the right and left of them. Roll up the puff pastry crosswise lengthwise, brushing the outer edge with the remaining beaten egg. Place the roll on the buttered baking sheet. Place it on the middle rack of the oven and reduce the temperature to 180 degrees Celsius. Bake for about 40 minutes until golden brown. Remove from the oven, cut in half lengthwise, and divide between serving plates. Serve in separate bowls with the Thai sauce and enjoy.