Thai Chicken Sausage Rolls With Dipping Sauce

From the latest edition of Recipes+. For the dipping sauce you get 3/4 cup (assuming you would make this while the rolls are cooking so timing is included there). Our sheets of puff pastry measure 22cm to 23cm square.

• Ready In: 50 mins
• Serves: 6
• Yields: 16 sausage rolls

Ingredients

• 500  g ground chicken
• 500  g ground sausage
• 1  cup  breadcrumbs (soft fresh)
• 1⁄4 cup  coriander (finely chopped)
• 2  green onions (finely chopped)
• 1  chili (large red, finely chopped)
• 1  garlic clove (minced)
• 4  sheets puff pastry (frozen, thawed)
• 1  egg (lightly beaten)
• 3  teaspoons sesame seeds

• Dipping Sauce

• 1⁄2 cup  sweet chili sauce
• 2  tablespoons lime juice (or lemon juice)
• 1  teaspoon fish sauce
• 2  teaspoons ginger (finely grated)
• 1  green onion (finely chopped)
• 2  tablespoons water

Directions

1. Preheat oven to 210C (190C fan forced).
2. Line 2 trays with baking paper.
3. Combine chicken mince, sausage mince, breadcrumbs, coriander, green onions, chili and garlic and mix well to fully combine.
4. Place a sheet of pastry on a flat surface and spoon a quarter of the mince mix along one edge in a sausage shape and then roll to completely encase.
5. Trim ends if required and then cut roll into 4 even rolls, make a couple of small slits on the top of each roll and then place seam side down on the baking tray, repeat with rest of mix.
6. Brush rolls with the egg and sprinkle with the sesame seeds.
7. Bake for 25 to 30 minutes or until puffed and golden.
8. DIPPING SAUCE - Combine all ingredients in a small bowl and serve with sausage rolls when baked.