Monday, May 31, 2010

Thai Chicken Sausage Rolls

These Thai chicken sausage rolls are simple to make and the perfect savoury finger food at any shindig! I've made them multiple times for friends and even my family. In fact, my impossibly English doesn't-like-foreign-stuff (including pasta or anything he can't pronounce) Grandfather quickly pounced on the last sausage roll on the plate when the entire family was last around and proclaimed them "quite tasty".

Thai Chicken Sausage Rolls

600g chicken mince

1/3 cup breadcrumbs
1/2 tbsp ground cumin
2 tbsp sweet chilli sauce
2 tbsp coriander, finely chopped
Puff pastry sheets
1 egg, lightly beaten
Sesame seeds

Preheat oven to 200C and line two baking trays with greaseproof paper.

In a large bowl mix together the mince, breadcrumbs, ground cumin, sweet chilli sauce and coriander.

Lay out a sheet of puff pastry and cut it in half (so it's a rectangle). Take one of the halves, spread some of the mixture along one edge of the pastry sheet and roll up to conceal the filling. Brush with egg to seal the pastry closed. Repeat this process with the remainder of the mince filling.

Slice each "roll" into four or five pieces and place them on the baking trays, seam side down. Brush the rolls lightly with the beaten egg and sprinkle with sesame seeds.

Bake for 25 minutes and serve with extra sweet chilli sauce. Oh, and be careful to let them cool before you bite into them. (Something I find difficult to do!)


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