THAI CHICKEN SAUSAGE ROLLS
Makes 40
• 3 spring onions, chopped roughly
• 1 clove garlic
• 1 Tbsp grated fresh ginger
• 1 red chilli, seeds removed, sliced
• Zest of ½ lemon
• ½ cup coriander leaves
• ½ tsp salt
• Freshly ground pepper
• 500g chicken mince
• 4 sheets ready rolled puff pastry
• 1 egg
• Poppy seeds, to sprinkle
• Sweet chilli, to serve
1. Preheat oven to 200C.
2. 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.
3. Lay puff pastry sheets out on a lightly floured bench. Divide mixture between the four pieces and spread in a line at one end.
4. 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.
5. Slice rolls every 1½cm, part-way through. Brush with egg and sprinkle on poppy seeds. Bake for 25 minutes until golden and puffed.
6. Finish cutting through when hot. Serve with sweet chilli.
