These are a delicious change from the usual beef/pork sausage rolls. Bite size and flavoursome they are always a hit for morning tea shouts or evening supper with friends. You can make the long rolls well ahead of time and keep in the fridge. They will then be easier to slice into smaller pieces when cold.
Thai Chicken Sausage Rolls
- 3 Spring Onions Roughly Chopped
- 1 Clove Garlic
- 1 tbsp Fresh Ginger Grated
- 1 Rec Chilli Seeds removed, sliced finely
- .5 Lemon Zested
- .5 Cups Coriander Leaves
- .5 tsp Salt
- 500 gm Chicken Mince
- 4 Sheets Puff Pastry
- 1 Egg
- Poppy Seeds to top
- Sweet Chilli Sauce to serve
- Preheat oven to 200C. Line an oven tray with baking paper.
- Place spring onion, garlic, ginger, chilli, lemon, coriander, salt, pepper and chicken mince in a large bowl. Combine really well using a fork or your hands
- Lay puff pastry sheets out on a lightly floured bench. Divide mixture between the four pieces and spread in a line at one end.
- Brush edges of pastry with water. Roll each piece to shape a log. Cut off any excess pastry. Place rolls on to baking sheet. Refrigerate until needed.
- Slice rolls every 1½ cm, part-way through. Brush with egg and sprinkle on poppy seeds. Bake for 25 minutes until golden and puffed.
- Finish cutting through when hot. Serve with sweet chilli sauce.