Thai-Style Chicken Sausage Rolls

Yield: 20 servings
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  • 2 slice(s) five-seed bread
  • 500 grams chicken mince
  • 1/2 small red onion, finely chopped
  • 80 ml (1/3c) Fountain Satay Sauce
  • 1 tablespoon(s) chopped fresh coriander
  • 3 teaspoon(s) finely chopped lemon grass
  • 227 g can water chestnuts, drained, coarsely chopped
  • 2 sheets (25cmx25cm) frozen puff pastry
  • 1 egg, lightly whisked
  • 2 teaspoon(s) sesame seeds
  • Fountain Satay Sauce, extra, to serve


  1. 1. Preheat oven to 220C. Line a baking tray with non-stick baking powder. Place the bread in a bowl and cover with hot water. Set aside for 2-3 minutes or until very soft. Drain, squeezing out as much moisture as possible. Combine bread, mince, onion, satay sauce, coriander, lemon grass and water chestnuts in a bowl. Stir until well combined.

  2. 2. Cut the pastry sheets in half cross-ways. Spoon one-quarter of the chicken mixture along the long side of 1 piece of pastry. Brush the edge of the pastry with the egg and roll to enclose. Cut the sausage roll into 5 even pieces and arrange, seam side down, on the prepared baking tray. Repeat with the remaining pastry and chicken mixture.

  3. 3. Brush the sausage rolls with the egg and sprinkle over the sesame seeds. Bake for 25-30 minutes or until golden and cooked through. Serve with extra satay sauce.
March 2012

This recipe is a personal recipe added by Louwynd and has not been tested or endorsed by MyRecipes.

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