½ cup panko breadcrumbs
1/3 cup coconut milk
400g (14 oz) chicken mince
2 tbsp Thai red curry paste
6 makrut 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 (try my Marion’s Kitchen Sweet Chilli)
1 tbsp diced cucumber
1 tbsp finely diced red Asian shallots (or red onion)
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, makrut 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 a bowl.
Serve the sausage rolls warm or at room temperature with the sweet chilli relish on the side.