Thai Curry Sausage Cups

Submitted by Jewelies

"I found this in a magazine and wanted to save it here.An Australian tablespoon is 20 ml."

 

• Ready In: 35mins
• Ingredients: 11
• Yields: 12 cups

ingredients

• 12 spring roll wrappers
• cooking spray
• 1 tablespoon oil
• 5 links thick pork sausages
• 1 red capsicum, finely diced
• 60 g snow peas, thinly sliced
• 1 tablespoon red curry paste
• 400 ml coconut cream
• 1 teaspoon brown sugar
• 2 green onions, thinly sliced
• fresh coriander leaves, to garnish

directions

1. Preheat oven to 180°C.
2. Grease a 12 hole muffin pan (1/3 cup capacity).
3. Cut each pastry sheet into four squares. Place a square of pastry into a hole in the muffin pan. Spray with cooking oil and top with another square of pastry,at a slight angle. Keep layering with cooking oil and two more squares of pastry. Line the remaining pan holes the same way using cooking oil and remaining pastry squares.
4. Cook for about 15 minutes or until golden brown and crisp.
5. Heat half the oil in a medium frying pan. Add sausages and cook over a medium heat for about 10 minutes or until browned all over and cooked through. Drain on absorbent paper. Stand for 5 minutes before cutting into 1/2 cm pieces.
6. Heat remaining oil in same cleaned pan. Add capsicum and cook, stirring, until soft. Add snow peas and curry paste. Stir for 1 minute. Stir in coconut cream, sugar and sausages. Simmer over a medium heat and stir in green onions.
7. Spoon the sausage mixture into the pastry cups. Serve the sausage cups immediately, garnished with the fresh coriander leaves.