Name: Thai chicken sausage rolls
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 500 gram chicken mince; 500 gram sausage mince; 1 cup soft fresh breadcrumbs; 1/4 cup finely chopped fresh coriander; 2 green onions (shallots), finely chopped; 1 large fresh red chilli, finely chopped; 1 clove garlic, crushed; 4 sheets frozen puff pastry, thawed; 1 egg, lightly beaten; 3 teaspoon sesame seeds; Dipping sauce; 1/2 cup sweet chilli sauce; 2 tablespoon lime or lemon juice; 1 teaspoon fish sauce; 2 teaspoon finely grated fresh ginger; 1 green onion (shallot), finely chopped; 2 tablespoon water

Thai chicken sausage rolls

Skip to Recipe

Makes 18 Item

Prep

30M

Cook

30M

Total

Ingredients

500 gram chicken mince

500 gram sausage mince

1 cup soft fresh breadcrumbs

1/4 cup finely chopped fresh coriander

2 green onions (shallots), finely chopped

1 large fresh red chilli, finely chopped

1 clove garlic, crushed

4 sheets frozen puff pastry, thawed

1 egg, lightly beaten

3 teaspoon sesame seeds

Dipping sauce

1/2 cup sweet chilli sauce

2 tablespoon lime or lemon juice

1 teaspoon fish sauce

2 teaspoon finely grated fresh ginger

1 green onion (shallot), finely chopped

2 tablespoon water

Method

1.Preheat oven to 210°C/190°C fan forced. Line 2 large baking trays with baking paper Combine mince, breadcrumbs, coriander, onion, chilli and garlic in a large bowl.

2.Place 1 sheet of pastry on a flat surface. Working quickly, spoon a quarter of the mince mixture along one edge. Roll up to enclose filling and trim ends. Cut roll crossways into 4 pieces. Place rolls, seam-side down, on prepared trays. Repeat with remaining pastry and filling.

3.Brush rolls with egg and sprinkle with sesame seeds. Bake for 25-30 minutes or until puffed and golden.

4.To make dipping sauce, combine sweet chilli sauce, juice, fish sauce, ginger, onion and water in a small bowl with 2 tablespoons water. Serve sausage rolls with the sauce.

To make 1 cup of breadcrumbs, process 4 slices day-old white bread. The dipping sauce recipe makes 3/4 cup.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories

About your privacy