A few weeks before Ramadhan us Mums, wives, sisters (I’m sure some of you brothers too 😝) start to fill up our freezers with savouries ready to be baked or fried. Some people start a couple of months before Ramadhan but I tend to start just a few weeks before. My family needs fried or baked savouries at Iftaar. We tend to break our fast with dates and Zam Zam and have a few snacks, pray our salah and then enjoy our main meal, Alhumdulillah.
This recipe is for bread rolls, to be honest I’ve only started making these a few years ago, the recipe was given to me by a close friend…there’s only one thing I’ve changed and that is that I don’t dip in egg and breadcrumbs although this is optional if you do want to try it out.
2 and half pound Chicken Fillets (large cubes)
2 tbsp butter
2 tins sweetcorn (drained)
2 Tubs 300g Philadelphia cream cheese
Half bunch coriander
1 tbsp ground green chillies
1 and half tsp salt (or more to taste)
2 tspn coarse black pepper
1 and half tspn ginger and garlic (blended)
1 and half tsp cumin powder
Egg and breadcrumbs (optional)
4 packets white bread (I used Hovis medium)
Paste made with plain flour and water (to seal edges)
Clean and wash the chicken fillets and cut in to large cubes. In a large pot melt the butter and add the chicken fillets with the salt and pepper and cook on medium heat until all of the water burns off. Keep stirring every so often. While chicken is cooking in a food processor chop the coriander with 1 tin of sweetcorn.
Once chicken is cooked and water has completely burned off, turn off cooker and let it Cool slightly and by hand shred the chicken. Once shredded turn on cooker again to medium heat and add the green chillies, the chopped coriander/sweetcorn mix, ginger/garlic and cumin powder. Let this all cook together making sure it’s not sticking to the bottom of the pot. Once any moisture has disappeared, turn off cooker and while still warm add the Philadelphia and the other tin of sweetcorn (drained) and mix all well until everything is nicely combined and creamy. Taste for salt and add if necessary. Let the mixture cool completely before filling.
I will also show you in pictures how to fill the bread rolls. Any questions please feel free to ask.
In the meantime chop the coriander and sweetcorn in a food processor
Add the coriander/sweetcorn mix and the other spices and mix well
Cook again on medium heat until all moisture has evaporated
Once you turn off the cooker add the Philadelphia cream cheese and the other tin of sweetcorn and mix all together until well combined and now it’s ready to be filled
Now the pictures will show you how to fill the bread rolls
Cut off all crusts of the bread, I take 3 at a time and then heat in the microwave for 10 seconds
Take one bread and roll it completely flat making sure the edges are completely rolled flat
Put a couple of teaspoons of the creamy chicken mixture into the middle of the bread slice and generously apply the flour paste on the edges of the bread (not on the bottom edge)
Fold over the bottom half of the bread one third of the way so it covers the mix
Fold over the top half to overlap and seal the edges properly ensuring no gaps
All prepped and ready to be frozen or deep fried