About this recipe:These Thai-inspired savoury rolls are simple and delicious. Chicken is blended with Thai seasonings, wrapped in puff pastry and baked to perfection. You can serve these as party nibbles, an appetiser, starter or part of a main course.
Makes: 4 long rolls
200g minced chicken
1 clove garlic, crushed
3 spring onions, finely chopped
2 bird's eye chillies, finely chopped (if you prefer less heat, remove seeds)
1 teaspoon grated fresh ginger root
1 teaspoon fish sauce
2 sheets puff pastry
2 tablespoons sesame seeds
1 sprig coriander, finely chopped
sweet chilli sauce, for dipping
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Method Prep:25min › Cook:15min › Ready in:40min
Preheat oven to 220 C / Gas 7.
In a bowl, combine garlic, chicken, coriander, ginger, spring onions, chillies, fish sauce and 1 egg. Mix well with a fork. Place into piping bag with no nozzle.
Cut one puff pastry sheet in half lengthways. Place
Cut one sheet of puff pastry in half length-ways. Pipe chicken mixture down the centre of each pastry half.
Crack remaining egg into a small bowl an beat. Brush edges of pastry. Roll pastry over filling and brush with more egg. Sprinkle with sesame seeds.
Transfer roll to a lined baking tray, seam-side down. You may cut the roll before placing it into the oven, if you desire. Repeat with the second puff pastry sheet.
Bake in preheated oven for 15 minutes or until golden, puffy and cooked in the middle. Serve with sweet chilli sauce.
If unavailable, place chicken meat into a food processor and blitz until finely chopped.