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.