Thai-style Mini Sausage Rolls

Ingredients

• ½ cup panko breadcrumbs

• 1/3 cup coconut milk

• 400g (14 oz) chicken mince

• 2 tbsp Thai red curry paste

• 6 kaffir lime leaves, de-stemmed and finely sliced

• 2 tbsp fish sauce

• 2 sheets (25cm x 25cm) puff pastry

• 4 egg yolks, lightly whisked

• black sesame seeds

Sweet Chilli Relish:

• 1/3 cup sweet chilli sauce

• 1 tbsp diced cucumber

• 1 tbsp finely diced red Asian shallots (or red onion)

Instructions

• Combine the panko breadcrumbs and coconut milk in a small bowl. Set aside for 2-3 minutes to soften. Then mix the breadcrumbs with the chicken, curry paste, kaffir lime leaves and fish sauce.
• Preheat oven to 200° C/390°F.
• Take one sheet of puff pasty and cut in half. Shape a quarter of the chicken mix into a sausage shape down the centre of one strip of pastry. Brush one side of the pastry with egg yolk. Then roll the pastry over the filling to cover. Slice into 8 small sausage rolls. Transfer to a baking tray lined with baking paper. Repeat with the remaining pastry and filling.
• Brush the tops of the sausage rolls with egg yolk. Refrigerate for 5 minutes to allow the egg wash to set. Then brush again with another layer of egg yolk. Sprinkle with sesame seeds.
• Bake for 25 minutes or until golden and cooked through.
• In the meantime, make the sweet chilli relish by mixing the ingredients in bowl.
• Serve the sausage rolls warm or at room temperature with the sweet chilli relish on the side.