Satay Scrolls
- Ready In:
- 40mins
- Ingredients:
- 9
- Yields:
-
60 scrolls
ingredients
- 1 teaspoon oil
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 tablespoon sweet chili sauce
- 1⁄2 cup crunchy peanut butter
- 3⁄4 cup coconut milk
- 1 kg frozen ready rolled puff pastry sheet, defrosted
directions
- Preheat oven to 220°C.
- Heat the oil in a medium pan. Add the chopped onion and garlic, cook until soft.
- Stir in the turmeric, cumin, chilli sauce, crunchy peanut butter and coconut milk. Mix until well combined and thick. Cool the mixture slightly.
- Lay out the pastry sheets over the work surface and spread the satay sauce evenly over them.
- 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.
- Serve immediately.
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RECIPE SUBMITTED BY
Jewelies
Australia
Gold Coast Australia