CHICKEN SATAY SAUSAGE ROLLS

Serve these scrumptious sausie rolls with sweet chilli sauce on the side. If you plan to make this recipe plus the savoury scrolls and cheese logs, make the scrolls first, then the logs, then the satay mix – that way you won’t need to wash the food processor bowl in between recipes.

1 onion, coarsely chopped

1 teaspoon crushed garlic

1 teaspoon crushed ginger

1 teaspoon finely chopped lemongrass (or use lemongrass paste)

½ teaspoon ground turmeric

2 tablespoons peanut butter

2 tablespoons soy sauce

500g minced chicken (or 2 chicken breasts)

3 sheets ready rolled puff pastry

1 egg, beaten for egg wash

Heat oven to 200C.

Place onion, garlic, ginger, lemongrass and turmeric in a food processor and mix until finely chopped. Add peanut butter and soy sauce and blend. Add minced chicken and pulse until well mixed. (If using chicken breasts, process these to mince then remove them from the processor before starting the recipe.)

Lay pastry sheets on bench. Place chicken mixture along centre of pastry, brush edges with egg wash and roll up. Brush entire rolls with egg wash and score pastry across the top. Cut each roll into 6 and place on lined baking trays. Bake 20-25 minutes until golden and puffed. Makes 18

Make ahead: Cook rolls the night before and reheat. These rolls also freeze well.