Thai Chicken Sausage Rolls

Preparation time: 20 minutes
Total cooking time: 15 minutes

Makes 24

Difficulty: Medium

200g (6½oz) chicken breast fillet, roughly chopped
150g mild pancetta, chopped
1 clove garlic, crushed
3 spring onions, chopped
2 tablespoons chopped fresh coriander
2 bird's eye chillies, seeded and finely chopped
1 teaspoon fish sauce
1 egg
1 teaspoon grated fresh ginger
375g (12oz) block frozen puff pastry
1 egg yolk
2 tablespoons sesame seeds
Sweet chilli sauce, to serve
Fresh coriander, to serve

1. Preheat the oven to moderate 180°C (350°F/Gas 4). Put the chicken, pancetta, garlic, spring onion, coriander, chilli, fish sauce, whole egg and ginger in a food processor and process until just combined.

2. Roll out the pastry to a rectangle 30cm x 40cm. Halve lengthways. Take half the filling and, with floured hands, roll it into a long sausage and place along the long edge of one piece of pastry. Brush the edges with water and fold the pastry over, pressing down to seal. Place the sealed edge underneath. Repeat with the remaining pastry and filling.

3. Using a sharp knife, cut the sausage rolls into 3cm lengths on the diagonal; discard the end pieces. Brush the tops with egg yolk, then sprinkle with sesame seeds. Bake for 10-15 minutes, or until golden. Serve with sweet chilli sauce and garnished with fresh coriander.

Nutrition per sausage roll:
Protein 4.5g; Fat 6g; Carbohydrate 5.5g; Dietary Fibre 0.5g; Cholesterol 29mg; 385kJ (90kcal)

Variation:
For spicy lamb sausage rolls, follow the method outlined for the basic sausage roll, but change the filling. Mix 375g (12oz) lamb mince, ½ cup (40g/1¼oz) fresh breadcrumbs, ½ small grated onion, 2 teaspoons soy sauce, 1 teaspoon grated fresh ginger, 1 teaspoon soft brown sugar, ½ teaspoon ground coriander, ¼ teaspoon each of ground cumin and sambal oelek. Lightly sprinkle the uncooked sausage rolls with poppy seeds after glazing and bake for 10-15 minutes.