Thai-Style Mini Sausage Rolls

INGREDIENTS

½ cup panko breadcrumbs

1/3 cup coconut milk

400g (14 oz) chicken mince

2 tbsp Thai red curry paste

6 kaffir lime leaves, de-stemmed and finely sliced

2 tbsp fish sauce

2 sheets (25cm x 25cm) puff pastry

4 egg yolks, lightly whisked

black sesame seeds

Sweet Chilli Relish:

1/3 cup sweet chilli sauce (try my Marion’s Kitchen Spicy Sweet Chilli)

1 tbsp diced cucumber

1 tbsp finely diced red Asian shallots (or red onion)

INSTRUCTIONS

STEP 1
Combine the panko breadcrumbs and coconut milk in a small bowl. Set aside for 2-3 minutes to soften. Then mix the breadcrumbs with the chicken, curry paste, kaffir lime leaves and fish sauce.

STEP 2
Preheat oven to 200°C/390°F.

STEP 3
Take one sheet of puff pasty and cut in half. Shape a quarter of the chicken mix into a sausage shape down the centre of one strip of pastry. Brush one side of the pastry with egg yolk. Then roll the pastry over the filling to cover. Slice into 8 small sausage rolls. Transfer to a baking tray lined with baking paper. Repeat with the remaining pastry and filling.

STEP 4
Brush the tops of the sausage rolls with egg yolk. Refrigerate for 5 minutes to allow the egg wash to set. Then brush again with another layer of egg yolk. Sprinkle with sesame seeds.

STEP 5
Bake for 25 minutes or until golden and cooked through.

STEP 6
In the meantime, make the sweet chilli relish by mixing the ingredients in bowl.

STEP 7
Serve the sausage rolls warm or at room temperature with the sweet chilli relish on the side.