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Thai Chicken Sausage Rolls

Servings 40 pieces

Ingredients

  • 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

Instructions

  • 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.