Thai Chicken Sausage Rolls

200g chicken breast (roughly chopped)
150g ham
1 clove garlic
3 spring onions
2 tablespoons fresh coriander
1 piece fresh ginger (approximately 3cm square)
1 teaspoon fish sauce
1 egg
3 sheets frozen puff pastry
1 egg yolk
2 tablespoons sesame seeds
Sweet chilli sauce to serve

  • Preheat oven to 180°C.
  • If you are using the frozen puff pastry get three sheets out of the freezer put aside.
  • Separate egg yolk and white and keep yolk aside in a small dish.
  • Put garlic, spring onions, coriander, and ginger into TM bowl 3 secs / speed 7. Scrape down sides of bowl (no need to wash out) and set aside.
  • Put chicken and ham into TM bowl mince 30 secs / speed 4.
  • Add rest of ingredients to TM bowl – fish sauce, egg and the ingredients that were set aside.
  • Mix 30 secs / speed 4.
  • I used the square puff pastry sheets so I cut them in half and put some of the mixture on one side and brush the edge with water.
  • Fold over and make into a sausage shape and press the edge down to seal.
  • Repeat with the other pieces of pastry until mixture is gone.
  • With a sharp knife cut into small sausage rolls on the diagonal discard end pieces.
  • Brush with egg yolk and sprinkle with sesame seeds.
  • Bake for 15 mins until golden.
  • Serve with sweet chilli sauce.

Thai Chicken Sausage Rolls

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