Mini Thai Green Chicken Curry Sausage Rolls
January 06, 2019
"From our Sunday newspaper The Sunday Times. Please note our pastry sheets are approximately 22cm to 24cm square."
- Serving Size: 1 (76.9 g)
- Calories 112.4
- Total Fat - 5.9 g
- Saturated Fat - 1.5 g
- Cholesterol - 83.6 mg
- Sodium - 82.6 mg
- Total Carbohydrate - 9.7 g
- Dietary Fiber - 1.9 g
- Sugars - 2 g
- Protein - 5.8 g
- Calcium - 28.7 mg
- Iron - 1.4 mg
- Vitamin C - 17.3 mg
- Thiamin - 0.1 mg
Combine the mince, beans, kaffir lime leaves, shallot, panko, coriander, curry paste and 1 egg in a bowl and then season and mix until well combined.
Preheat oven to 220C/200C fan forced.
Line 2 baking trays with baking paper.
Lightly whisk the remaining egg in a bowl.
Cut the pastry sheets in half and place one-sixth of the mince mixture along centre of each piece of pastry and then brush 1 long edge with whisked egg.
Fold pastry over filling, pressing to seal and then cut each roll into 6 pieces and then place half the rolls, seam side down, on the prepared trays and brush the pastry with egg and then use a small sharp knife to pierce the tops a few times to allow steam to escape.
Sprinkle with sesame seeds and bake for 25 minutes or until cooked through and golden.
Repeat with the remaining sausage rolls.
Meanwhile, to make the herb salad, combine the Thai basil, coriander, shallot and chilli in a bowl and then add the lime juice and toss until well combined.
Serve the sausage rolls with the herb salad and drizzled with sweet chilli sauce.
Tips & Variations
No special items needed.