Filling
| 2 cloves | Crushed garlic |
| 300 g | Chicken mince (Main) |
| 1 | Spring onion, finely chopped |
| 2 Tbsp | Coriander |
| ½ tsp | Salt |
| 1 to taste | Freshly ground black pepper |
| 1 tsp | Sesame oil |
| ½ tsp | Soy sauce |
| 7 | Canned water chestnuts, chopped |
| ½ | Oranges, zest |
| 2 Tbsp | Breadcrumbs |
| 1 to taste | Chilli |
To Make
| 1 | Egg, add a little water for egg wash |
| 1 sheet | Puff pastry (Main) |
| 1 | Sesame seeds |
Directions
- Mix together all ingredientstogether.
- Roll out 1 sheet puff pastry. Cut in half and divide the sausage meat across the width of both.
- Egg wash the pastry edges, roll into logs and cut into mini rolls. (Approx 9 per log).
- Egg wash, sprinkle with sesame seeds and bake in a 200 degC oven for 30minutes or until golden.