Thai Chicken Sausage Rolls With Dipping Sauce

Ingredients

• 500 g ground chicken
• 500 g ground sausage
• 1 cup breadcrumbs (soft fresh)
• 1/4 cup coriander (finely chopped)
• 2 green onions (finely chopped)
• 1 chili (large red, finely chopped)
• 1 garlic clove (minced)
• 4 sheets puff pastry (frozen, thawed)
• 1 egg (lightly beaten)
• 3 teaspoons sesame seeds

Dipping Sauce

• 1/2 cup sweet chili sauce
• 2 tablespoons lime juice (or lemon juice)
• 1 teaspoon fish sauce
• 2 teaspoons ginger (finely grated)
• 1 green onion (finely chopped)
• 2 tablespoons water

Directions

1. 1

   Preheat oven to 210C (190C fan forced).

2. 2

   Line 2 trays with baking paper.

3. 3

   Combine chicken mince, sausage mince, breadcrumbs, coriander, green onions, chili and garlic and mix well to fully combine.

4. 4

   Place a sheet of pastry on a flat surface and spoon a quarter of the mince mix along one edge in a sausage shape and then roll to completely encase.

5. 5

   Trim ends if required and then cut roll into 4 even rolls, make a couple of small slits on the top of each roll and then place seam side down on the baking tray, repeat with rest of mix.

6. 6

   Brush rolls with the egg and sprinkle with the sesame seeds.

7. 7

   Bake for 25 to 30 minutes or until puffed and golden.

8. 8

   DIPPING SAUCE - Combine all ingredients in a small bowl and serve with sausage rolls when baked.