Ingredients
3 sheets frozen puff pastry, thawed
1 egg, lightly beaten
Sweet chilli sauce and lime wedges, to serve (optional)
Chicken filling
500 g chicken mince
1½ cups fresh breadcrumbs
1 egg, lightly beaten
3 tsp red curry paste
1 tsp finely grated lime rind
1 tbsp lime juice
2 green spring onions, finely chopped
¼ cup chopped fresh coriander leaves and stems
1 tbsp fish sauce
1 tbsp sweet chilli sauce
Method
- To make chicken filling, place all ingredients in a large bowl. Mix well. Divide evenly into six portions.
- Cut pastry sheets in half. Place a portion lengthways down the centre of each pastry half. Brush one long side of pastry with egg. Roll up to enclose filling. Cut each roll into three pieces. Place on a large oven tray lined with baking paper. Brush with egg.
- Cook in a hot oven (200C) for about 25 to 30 minutes, or until pastry is golden brown.
- Serve sausage rolls with sweet chilli sauce and lime wedges (optional).