THAI CHICKEN SAUSAGE ROLLS

Between 4

6 sheets frozen puff pastry, thawed

2 egg, lightly beaten
2tbsp sesame seeds
250mL Sweet chilli sauce to serve
(optional)

Ingredients:
1kg chicken mince
3 cups fresh breadcrumbs
2 egg, lightly beaten
2 tbsp. red curry paste
2 tbsp lime juice
4 green spring onions, finely chopped
½ cup chopped fresh coriander
2 tbsp fish sauce
2 tbsp sweet chilli sauce

Method:
1. Preheat oven to 200oC.

2. To make chicken filling, put all ingredients in a large bowl. Mix well. Divide evenly
into 12 portions.

3. Cut pastry sheets in half. Place a portion length ways down the centre of each
pastry half. Brush one long side of pastry with egg. Roll up to enclose filling with
the side brushed with egg at the loose end. Cut each roll into six pieces. Place on
a large oven tray lined with baking paper. Brush with egg and sprinkle with
sesame seeds

4. Cook for about 25 to 30 minutes, or until pastry is golden brown.

5. Serve sausage rolls with sweet chilli sauce.