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Green curry chicken sausage rolls



Re-create the classic Thai green curry with these mini sausage rolls loaded with fresh spicy flavours.

16 Ingredients

* 500g chicken mince

* 100g green beans, finely chopped

* 4 kaffir lime leaves, finely chopped

* 2 green shallots, finely chopped

* 50g (1 cup) panko breadcrumbs

* 1/4 cup chopped fresh coriander

* 2 tbsp Thai green curry paste

* 2 eggs

* 3 sheets of frozen puff pastry, just thawed

* 2 tbsp black and white sesame seeds

* Sweet chilli sauce, to serve

Thai herb salad

* 1/2 cup small fresh Thai basil leaves

* 1/2 cup fresh coriander leaves

* 1 purple shallot

* 1 long fresh green chilli, thinly sliced

* 1/2 lime, juiced

5 Method / Steps

Step 1

Combine the mince, beans, kaffir lime leaves, shallot, panko, coriander, curry paste and 1 egg in a bowl. Season. Mix until well combined.

Step 2

Preheat oven to 220C/200C fan-forced. Line 2 baking trays with baking paper. Lightly whisk the remaining egg into a bowl.

Step 3

Cut the pastry sheets in half. Place one-sixth of the mince mixture along the centre of each piece of pastry. Brush 1 long edge with whisked egg. Fold pastry over filling, pressing to seal. Cut each roll into 6 pieces. Place half the rolls, seam side down, on the prepared trays. Brush the pastry with egg. Use a small sharp knife to pierce the tops a few times to allow steam to escape. Sprinkle with sesame seeds. Bake for 25 minutes or until cooked through and golden. Repeat with the remaining sausage rolls.

Step 4

Meanwhile, to make the herb salad, combine the Thai basil, coriander, shallot and chilli in a bowl. Add the lime juice and toss until well combined.

Step 5

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

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