Thai Chicken Sausage Rolls

 

It gets really hot in summer and the last thing I feel like doing is cooking. So I look for the easiest options that require minimal time in the kitchen but still deliver on flavour. These sausage rolls are a perfect solution: throw everything in a food processor, put the mushed up end result in some ready made puff pastry and stick it in the oven. The downside is you have to turn the oven on, but you can leave the kitchen while they cook.

If you don’t have a food processor, buy chicken mince and finely chop / grate all the other ingredients. They may be a little chunkier but will still taste delicious. Also, good pancetta can sometimes be hard to find, so I use prosciutto instead.

• 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
• egg yolk
• sesame seeds (optional, but make them look prettier)
• sweet chilli sauce, to serve

Preheat oven to 180 degrees celsius

Place chicken, pancetta, garlic, spring onions, coriander, chilli, fish sauce, whole eggs and ginger in food processor and process until combined.

Make sausage rolls 

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 yolk and sprinkle with sesame seeds. Bake for 15 minutes or until golden brown.

cut pastry in half lengthways and divide mixture between sheets

carefully roll over to make one large sausage roll

brush edge with water to seal

cut into three pieces and place on baking sheet, sealed edge underneath

Done!!

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