Total Time
40mins
Prep 20 mins
Cook 20 mins

Great for a party. An Australian cup is 250ml and a tablespoon is 20ml.

Ingredients Nutrition

Directions

  1. Preheat oven to 220°C.
  2. Heat the oil in a medium pan. Add the chopped onion and garlic, cook until soft.
  3. Stir in the turmeric, cumin, chilli sauce, crunchy peanut butter and coconut milk. Mix until well combined and thick. Cool the mixture slightly.
  4. Lay out the pastry sheets over the work surface and spread the satay sauce evenly over them.
  5. Roll the pastry sheets up firmly and evenly. Cut each roll into 12 rounds with a sharp serrated knife. Pleace the scrolls on a greased baking tray and bake for 10-15 minutes or until they are crispy and golden.
  6. Serve immediately.

Reviews

(1)
Most Helpful

Good recipe - I would make it again. Reminded me of a sausage roll with a flare! Great flavour. I just would add some more substance to it if I made it again like bell pepper or even a little chicken.

Rbkh04 September 15, 2007

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