Chilli Sausage Rolls

Sausage rolls with a lovely 'asian' twist. These can be prepared and cooked in advance and then reheated before serving. Or you can freeze them before they are cooked, then simply defrost before baking. I tasted these when my daughter served them at a party and this is the only way I make sausage rolls now.

• Ready In: 45 mins
• Serves: 6-8
• Yields: 32 sausage rolls

Ingredients

• 1  kg  pork mince
• 1⁄4 cup  chopped  coriander
• 1⁄3 cup  sweet chili sauce
• 1  seeded & finely chopped  chili (red)
• 2  teaspoons  grated ginger
• 2  cups  fresh breadcrumbs (4 slices toast)
• 1  egg, lightly beaten
• 1  tablespoon  salt reduced soy sauce
• 3  spring onions, finely sliced
• 1  garlic clove, crushed
• 4  sheets  ready rolled frozen puff pastry, thawed
• 1  egg, etra, lightly beaten

Directions

1. Preheat oven to 200 degree celcius.
2. Cut each pastry sheet in half.
3. Mix together 1st 10 ingredients up to & including crushed garlic.
4. Divide the miture into 8.
5. Roll each portion into a sausage shape and place along the centre of each pastry half.
6. Roll to enclose placing the pastry seam underneath.
7. Cut each roll into 4 & place on baking trays lined with baking paper.
8. Brush with extra egg.
9. Bake for 25 minutes until golden and cooked through.
10. Serve with extra chilli sauce.