Mini Thai Green Chicken Curry Sausage Rolls

Step 1: 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.

Step 2: Preheat oven to 220C/200C fan forced.

Step 3: Line 2 baking trays with baking paper.

Step 4: Lightly whisk the remaining egg in a bowl.

Step 5: 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.

Step 6: 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.

Step 7: Sprinkle with sesame seeds and bake for 25 minutes or until cooked through and golden.

Step 8: Repeat with the remaining sausage rolls.

Step 9: 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.

Step 10: Serve the sausage rolls with the herb salad and drizzled with sweet chilli sauce.