Thai chicken sausage rolls
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.