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Mini Thai green chicken curry sausage rolls
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Spicy Thai green curry sausage rolls.
Ingredients:
  • 500g Chicken Mince
  • 100g green beans, finely chopped
  • 4 makrut lime leaves, finely chopped
  • 2 green shallots, finely chopped
  • 50g (1 cup) panko breadcrumbs
  • 62.50 ml chopped fresh coriander
  • 56.00 gm Thai green curry paste
  • 2 eggs
  • 3 sheets frozen puff pastry, just thawed
  • 24.00 gm black and white sesame seeds
  • Sweet chilli sauce, to serve
  • 125.00 ml small fresh Thai basil leaves
  • 125.00 ml fresh coriander leaves
  • 1 purple shallot
  • 1 long fresh green chilli, thinly sliced
  • 1/2 lime, juiced
Instructions:
  • In a bowl, mix together the mince, beans, makrut lime leaves, shallot, panko, coriander, curry paste, and 1 egg. Season to taste and combine well.
  • Preheat your oven to 220C (200C fan forced). Line 2 baking trays with baking paper and lightly whisk the egg in a bowl.
  • Cut the pastry sheets in half, then place one-sixth of the mince mixture down the center of each half. Brush one long edge with whisked egg, fold the pastry over the filling, and press to seal. Cut each roll into 6 pieces. Arrange half the rolls seam side down on prepared trays. Brush the pastry with egg, make a few vents on top, sprinkle with sesame seeds, and bake for 25 minutes until golden and cooked through. Repeat with the remaining sausage rolls. (Refer to notes for air fryer instructions)
  • For the herb salad, mix Thai basil, coriander, shallot, and chili in a bowl. Drizzle lime juice over the mixture and toss together until evenly coated.
  • Present the sausage rolls alongside the herb salad, then generously drizzle with sweet chilli sauce for a delicious finish.

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