Thai Chicken Sausage Rolls

18
Servings
30m
Prep Time
30m
Cook Time
1h
Ready In


"From our weekday newspaper The West Australian and their feature for the New Year. Times are estimated."

Original recipe yields 18 servings
OK

Nutritional

  • Serving Size: 1 (89.3 g)
  • Calories 298.2
  • Total Fat - 18.2 g
  • Saturated Fat - 2.8 g
  • Cholesterol - 89.9 mg
  • Sodium - 266.7 mg
  • Total Carbohydrate - 24.2 g
  • Dietary Fiber - 1.1 g
  • Sugars - 1.5 g
  • Protein - 9.5 g
  • Calcium - 22.1 mg
  • Iron - 2.3 mg
  • Vitamin C - 3.2 mg
  • Thiamin - 0.2 mg

Step 1

To make chicken filling, place all ingredients in a large bowl and mix well to combine and divide evenly into six portions.

Step 2

Cut pastry sheets in half (note our pastry sheets are about 24cm square).

Step 3

Place a portion of the filling mix lengthways down the centre of each pastry half and brush one long side of the pastry with egg and then roll up to enclose the filling.

Step 4

Cut each roll into three pieces and place on a large oven try lined with baking paper and brush the rolls with egg and repeat till 18 rolls are made.

Step 5

Cook in a hot oven (200CD) for about 25 to 30 minutes, or until pastry is golden brown.

Step 6

Serve the sausage rolls with sweet chilli sauce and lime wedges (optional)

Tips & Variations


No special items needed.

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