Red Chicken Curry Sausage Rolls

Red Chicken Curry Sausage Rolls

Ingredients:

500 grams Coles RSPCA Approved Australian Chicken Breast Mince
1 cup (70 grams) breadcrumbs
2 spring onions, chopped
1/2 cup coarsely chopped coriander
 2 tbs red curry paste
2 tsp brown sugar
1 tsp fish sauce
1 lime, juiced
2 sheets frozen puff pastry, just thawed
1 egg, lightly whisked
2 tsp sesame seeds.

Dipping sauce:
1/4 cup (55grams) caster sugar
1/4 cup (60ml) boiling water
1/4 up (60ml) fish sauce
2 tbs rice vinegar
2 tbs lime juice
1 long red chilli, finely chopped (optional)

Direction:

1. Preheat oven to 200 degrees. Line 2 baking trays with baking paper. Place mince, breadcrumbs, spring onion, coriander, curry paste, sugar, fish sauce and lime juice in a bowl. Use your hands to mix until combined. Divide into portions.

2. Cut each pastry sheet in half. Place 1 pastry half on a clean work surface. Shape one portion of mince mixture into a 3cm x 24cm log. Place along 1 long edge of the pastry half. Roll up to enclose the filling. Lightly brush with a little egg and sprinkle with sesame seeds. Cut into 6 pieces and place on a lined tray. Repeat, in batches, with remaining pastry halves, mince mixture, egg and sesame seeds.

3. Bake, swapping trays halfway through cooking, for 30mins or until the pastry is puffed and chicken is cooked through.

4. Meanwhile, to make the dipping sauce, combine sugar and boiling water in a heatproof bowl. Stir, until the sugar dissolves. Add fish sauce, vinegar, lime juice and chilli, if using. Stir to combine.

5. Place the sausage rolls on a serving platter. Serve with the dipping sauce.

Make 24

Recipe from Free Coles Magazine November 2019 issue