When we first left Australia, sausage rolls were one of the things we couldn’t find anywhere and missed desperately. We quickly attempted to make our own, but it was hard to find that squishy, odd, sausage mince anywhere. So we searched for recipes for something similar and found this one, which is now a new favourite (and just for the record, we have now found several places to buy sausage rolls – we still miss proper meat pies though !)
Mini versions of this are great as an appetiser or party finger food although we often make a large version and have them for dinner with sweet chilli sauce for dipping and salad
THAI CHICKEN SAUSAGE ROLLS
Thaw puff pastry
Preheat oven to 375F/180C
Combine 1lb ground chicken (if you can’t find ground chicken you can use the food processor to grind it up – very easy !) with 1 teaspoon ground cumin, 1 teaspoon ground coriander, 2 tablespoons sweet chilli sauce (or any other hot sauce you like), 2 tablespoons chopped cilantro/coriander and 1 cup fresh breadcrumbs.
Spread mixture along the edge of 1 sheet of puff pastry (buy the ready-rolled and thaw before starting recipe – you will probably need 2-3 sheets for the above amount of chicken). Roll up to conceal filling. Place rolls on greased tray and brush lightly with beaten egg and sprinkle with sesame seeds. Bake for 30 mins or until golden and cooked through.
