Chicken and lentil sandwich rolls
Description
The pastry is simple and quick to prepare. Many are used to serving cold appetizers for festive occasions. Perhaps you just aren't familiar with delicious hot appetizer recipes. That's why I suggest trying these snack buns with chicken and lentils. You can make them with either puff pastry or yeast dough. To make the dish more varied, I use two types of lentils: black and orange. Cook the lentils in advance. Also, boil and cool the chicken (to keep the meat flavorful, cook it with spices). 1. Dice the boiled chicken, and chop the onion and carrots similarly. I used boiled carrots, but you can use raw ones too. Heat vegetable oil (preferably olive oil) in a skillet, then sauté the chicken with onion and carrots (don't forget to season with salt and pepper). 2. In a bowl, mix the sautéed chicken and vegetables with the cooked lentils, then add soy sauce. 3. Finely chop parsley and dill, and add them to the filling. 4. Combine the puff pastry (I used ready-made) into a single sheet (simply fold and roll the wider edges). Place the filling along the center, then roll it up into a log. Cut the log into pieces (rolls) about 5–7 cm thick. 5. Preheat the oven to 180°C. Place the buns into paper or ceramic molds and bake for about 20–25 minutes, until golden. 6. At the end of baking, you can sprinkle the buns with grated cheese or sesame seeds, or leave them plain. The finished chicken and lentil snack buns turn out golden, appetizing, and crispy. Ideally, serve them with various sauces. To make the buns more festive, I recommend mixing white and black sesame seeds. Serve them cooled or slightly warm.