Homemade Spicy Chicken & Tomato Sausage Rolls
Ingredients
Ingredients
400g chicken breast or thigh
1 tsp garlic, crushed
1 can All Gold Chopped Tomatoes, drained slightly
½ cup bread crumbs
3 tsps spring onion, finely chopped
1 tsp chilli, finely chopped
2 tsps Red Thai Curry Paste
1 tbsp fish sauce
2 eggs
3 tbsp fresh coriander or mint, finely chopped
Salt & pepper
Sesame seeds
Puff pastry squares/rectangles
Dipping sauce:
½ cup All Gold Sweet Chilli Sauce
2 tsps soy sauce
1 tsp finely chopped coriander or mint
- Preheat the oven to 180°C.
- Dipping sauce: mix ingredients together and allow to infuse for at least 15 minutes before using.
- Sausage Rolls: Put the chicken, garlic, tomato, breadcrumbs, spring onion, chilli, thai paste, fish sauce and egg into the food processor and process to combine, it should not be puree but rustic. Fold in the fresh coriander or mint and add salt and pepper to taste. Set Aside.
- Roll out the pastry into oblong shapes. Take filling, using floured hands and roll into a long sausage. Place on the long edge of a piece of pastry. Do the same for the remaining pastry and filling.Brush the edges of the pastry with water and fold over, pressing down to seal. Place the sealed edge underneath. Repeat with others.
- Using a sharp knife, snip small slits in the top of the sausage rolls. Brush the top with egg wash, then sprinkle with sesame seeds.Place on greased baking sheets.
- Bake for 15 minutes, or until lightly golden brown and puffed out. Serve with dipping sauce and a summer fresh salad.
Chef's tip: beef mince can also be used or prawns for a delicious variation!
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Ingredients
400g chicken breast or thigh
1 tsp garlic, crushed
1 can All Gold Chopped Tomatoes, drained slightly
½ cup bread crumbs
3 tsps spring onion, finely chopped
1 tsp chilli, finely chopped
2 tsps Red Thai Curry Paste
1 tbsp fish sauce
2 eggs
3 tbsp fresh coriander or mint, finely chopped
Salt & pepper
Sesame seeds
Puff pastry squares/rectangles
Dipping sauce:
½ cup All Gold Sweet Chilli Sauce
2 tsps soy sauce
1 tsp finely chopped coriander or mint
- Preheat the oven to 180°C.
- Dipping sauce: mix ingredients together and allow to infuse for at least 15 minutes before using.
- Sausage Rolls: Put the chicken, garlic, tomato, breadcrumbs, spring onion, chilli, thai paste, fish sauce and egg into the food processor and process to combine, it should not be puree but rustic. Fold in the fresh coriander or mint and add salt and pepper to taste. Set Aside.
- Roll out the pastry into oblong shapes. Take filling, using floured hands and roll into a long sausage. Place on the long edge of a piece of pastry. Do the same for the remaining pastry and filling.Brush the edges of the pastry with water and fold over, pressing down to seal. Place the sealed edge underneath. Repeat with others.
- Using a sharp knife, snip small slits in the top of the sausage rolls. Brush the top with egg wash, then sprinkle with sesame seeds.Place on greased baking sheets.
- Bake for 15 minutes, or until lightly golden brown and puffed out. Serve with dipping sauce and a summer fresh salad.
Chef's tip: beef mince can also be used or prawns for a delicious variation!