Thai chicken sausage rolls

Australian Women’s Weekly NZ - - CONTENTS -

MAKES 64 PIECES PREP AND COOK TIME 1 HOUR

The quan­tity in this recipe is pretty huge, but they will be very pop­u­lar! If you don’t need this many sausage rolls, you can freeze some be­fore bak­ing.

500g chicken sausages

500g chicken mince

1 egg, beaten lightly

½ cup (35g) fresh bread­crumbs 1 ta­ble­spoon fish sauce

1 ta­ble­spoon red curry paste 2 ta­ble­spoons chopped co­rian­der roots and stems

1 fresh small red chilli, seeded, chopped finely

4 green onions (green shal­lots), sliced 4 sheets frozen but­ter puff pas­try, par­tially thawed

1 egg, beaten lightly, ex­tra

Thai sweet chilli sauce, to serve

1 Pre­heat oven to 200°C (180°C fan-forced). Line two oven trays with bak­ing pa­per.

2 Squeeze the mince from the sausages. Us­ing your hands, com­bine the sausage mince, mince, egg, bread­crumbs, sauce, paste, co­rian­der, chilli and onion in a medium bowl. 3 Place the pas­try on a board; cut each sheet in half. Work with the pas­try while it’s still a lit­tle bit firm from the freezer as it is eas­ier to han­dle.

4 Place one-eighth of the mince mix­ture along the cen­tre of the pas­try. Brush one side of the pas­try with a lit­tle of the ex­tra beaten egg, then roll the other side of the pas­try over to en­close the mince mix­ture. 5 Bake rolls for 40 min­utes un­til pas­try is puffed and golden. Cut each roll into eight pieces. Serve with sweet chilli sauce.

Rolls suit­able to freeze at the end of Step 4. Not suit­able to mi­crowave.

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