Thai Chicken Sausage Rolls:
500g minced chicken
1 ts ground cumin
1 ts ground coriander
2 tbs sweet chilli sauce
2 tbs chopped fresh coriander leaves
80g bread crumbs
2 sheets puff pastry
1 egg lightly beaten
1 tbs sesame seeds (optional)
Preheat oven to 200C. Combine the mince, cumin, coriander, coriander leaves, breadcrumbs in a bowl.
Spread the mixture along an edge of pastry sheet, and roll up to hide the filling. Repeat for the second sheet.
Place the rolls on a tray lined with baking paper, seam side down. Brush the rolls with the beaten egg and sprinkle top with the seeds.
Bake for 30 minutes or until the pastry is golden.
Slice the rolls and serve.
Horten Rugby Klubb - Health and Development project