Thai Chicken Sausage Rolls
Serves: 12
  • 2 chicken breasts (≈500g), roughly chopped
  • 150g pancetta, chopped
  • 2 cloves garlic, chopped
  • 4 spring onions, chopped
  • a handful of coriander leaves, chopped
  • 2 birds eye chillies, finely chopped (seeded if you don't want them too spicy)
  • 1 tablespoon fish sauce
  • 2 eggs
  • 1 tablespoon grated ginger
  • 3 sheets puff pastry
  • 1 egg broken into bowl and lightly whisked for egg wash
  • sesame seeds (optional, but make them look prettier)
  • sweet chilli sauce, to serve
  1. Preheat oven to 180 degrees celsius
  2. Place chicken, pancetta, garlic, spring onions, coriander, chilli, fish sauce, whole eggs and ginger in food processor and process until combined.
  3. Make sausage rolls
  4. Cut pastry in half lengthways. Divide filling between pastry (6 pieces), and form into a long sausage shape along the long edge of the pastry. Brush the edge with water and roll over pressing down to seal. Cut into thirds and place on a baking tray lined with baking paper, with the sealed edge underneath. Brush with egg wash mixture and sprinkle with sesame seeds.
  5. Bake for 15 minutes or until golden brown.
Recipe by Villiers Brown at