These thai sausage rolls are so easy to make, and perfect to take to a party - who doesn't like sausage rolls?!?!
500g chicken breast mince
1 carrot, finely grated
1 spring onion stalk, finely chopped
1 long red chilli, deseeded and finely chopped
2 garlic cloves, crushed
1 tbsp. fresh ginger, grated
2 tbsp. fresh coriander leaves, chopped
1 tbsp. red curry paste
Pinch of Salt and pepper
3 puff pastry sheets
1 egg, beaten
1 tbsp. paprika (to sprinkle over top)
Pre-heat oven to 180 degrees celsius
Into a large mixing bowl, add chicken mince, carrot, spring onion, chilli, garlic, ginger, coriander, curry paste, salt and pepper.
Mix throughly, ensuring no bit of chicken is missed! Divide the mixture into three equal portions.
Lay one sheet of puff pastry down flat. Spoon 1/3 of the mixture down along one side of the pastry, shaping mince into a long sausage shape that goes from end to end.
Being to roll towards the other end, wrapping as tightly as you can. Always leave seam side down.
Using a sharp knife, cut the sausage rolls into small pieces.
Lay each roll seam side down on a lined baking tray slightly apart from each other.
Using a basting brush, brush the egg mixture along the top of each sausage roll.
Sprinkle paprika over the top of each roll and bake in the oven for 25-30 minutes or until lightly golden.
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