These Thai chicken sausage rolls are easy to execute and always popular. 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. Then it’s just a matter of placing in a hot oven. Serve straight from the oven when they are hot and the pastry crunchy. If sweet chilli sauce is a little hot for the youngsters, good old tomato sauce will probably be popular.
|3||Spring onions, chopped roughly|
|1 Tbsp||Fresh ginger, grated|
|1||Red chilli, seeds removed, sliced|
|½ cup||Coriander leaves|
|500 g||Chicken mince (Main)|
|4 sheets||Puff pastry, rolled|
|1 sprinkle||Poppy seeds, to top|
|1 bottle||Sweet chilli sauce, to serve|
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- 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.