• Chicken rissole mixture
• rough puff pastry using 4 oz. flour, etc
• egg and breadcrumbs
• frying fat

Roll out pastry as thinly as possible. Cut into 1½ in. squares. Place a little chicken mixture in centre of each square, roll up rather tightly. Coat with egg and fresh breadcrumbs, fry in hot, deep fat until golden brown, drain well. Serve very hot, garnished with parsley.