Ingredients ½ cup self raising flour
½ cup plain flour
15 g butter
About 6 tbsp milk
70 g Cream cheese
130 g cooked chicken, shredded
2 tbsp Thai green curry paste
½ cup spring onions, sliced
1 tbsp coriander, chopped
Sweet chili sauce, to dip
Put the flour and a bit of salt into a bowl and with your fingers, mix in the butter.
Put in enough milk to form a sticky dough, and knead this on a floured board or surface. I did it on my kitchen bench, and then transferred it to the baking paper on a baking tray however next time I would transfer it AFTER it has been rolled up.
Preheat the oven to 200°/180° fan forced.
Roll out the dough into a rectangle, making sure you make it as thin as possible - mine was a bit thick.
Spread the cheese over this rectangle.
Mix the chicken, curry paste, and spring onions together.
Spread this mixture over the cream cheese.
Roll it up on the long side as you would do with a Swiss Roll, to form a log.
Slice it into about 2 cm slices and put on a baking tray lined with baking paper.
Bake for about 15 - 20 minutes or until golden brown.
If using, top with coriander, and serve with a side bowl of the chili sauce for dipping.