oriental chicken sausage rolls

Just before rolling...

[Update! I've added this photo as someone emailed me to ask how i've rolled the sausage rolls and hopefully, this image would be self explanatory :-)]

Oriental Chicken Sausage Rolls

yields 25-30 bite-size pieces

250 gms minced chicken
150 gms pancetta [finely chopped]
1 tsp grated fresh ginger
1 1/2 tsp minced garlic
1/4 cup finely chopped fresh coriander leaves
1/4 cup finely chopped spring onions
1 tsp red birds eye chillies [seeded and finely chopped]
1 tsp fish sauce
1 large egg [1/4 cup size]

1 box 375 gms ready rolled puff pastry [there's two rolled out per box]

1 egg yolk
sesame seeds

to serve

sweet chilli sauce
fresh coriander leaves

Prepare all ingredients. Set aside.

Preheat the oven to 180c fan assisted.

Wash and dry hands.

Put the chicken, pancetta, grated ginger, minced garlic, chopped coriander leaves, chopped springonions, birds eye chillies, fish sauce and egg in a large bowl and mix thoroughly with your hands.

Wash and dry hands

Roll out pastry on a clean, dry surface. Cut each of the 2 rolled out pastry in 2 lengthways. Line each with the filling and carefully roll into a sausage brushing the edge with water, then fold over to seal. Place the sealed edge underneath, and using a sharp knife, cut the sausage rolls into 3-4 cm diagonally, discarding the end pieces. Repeat process.

Place in a baking tray, brush the tops with egg yolk and top with sesame seeds. Bake in the oven for 15 minutes or until golden.

Take out of the oven and let cool down a little on a rack before serving.

Serve garnished with fresh coriander leaves and sweet chilli sauce for dipping.

[These can be made a day ahead of the party. Just reheat in the oven at 180c fan assisted for 10 minutes or until warmed through.]

Don't forget to check out the entries on Kalyn's Kitchen this Sunday for the WHB roundup