Dipping them in sweet chilli sauce just adds an additional spice and flavour, but they are delicious even without the sauce.
You can make them in advance and freeze them. Just bake them for an additional 10 minutes if they go into the oven frozen.
This is great party food, they are loved by all that have tried them.
Recipe
Makes 36
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 tablespoons Thai green curry paste
2 eggs
3 sheets frozen puff pastry, just thawed
2 tablespoons sesame seeds
Sweet chilli sauce, to serve
Combine the mince, beans, kaffir lime leaves, shallot, panko, coriander, curry paste and 1 egg in a bowl. Season. Mix until well combined.
Preheat oven to 220C/200C fan forced. Line 2 baking trays with baking paper. Lightly whisk the remaining egg in a bowl.
Cut the pastry sheets in half. Place one-sixth of the mince mixture along one long edge of each piece of pastry. Brush the other long edge with whisked egg. Fold pastry over filling, pressing to seal. Cut each roll into 6 pieces. Place the rolls, seam side down, on the prepared trays. Repeat with remaining meat mixture and pastry.
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.
Serve the sausage rolls with drizzled with sweet chilli sauce.
Enjoy!
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