Thai Chicken Sausage Rolls with Sweet Chilli Dipping Sauce
  • Chef: Helen Tzouganatos 
  • Makes: 25 mini sausage rolls 
  • Time: 30 minutes cooking time + pastry prep

Ingredients:

Filling

  • 500g chicken thigh mince
  • 2 tbsp red curry paste*
  • 1 tbsp fish sauce
  • 1 large carrot – peeled, finely grated, moisture squeezed out
  • 2 garlic cloves, finely grated
  • 2 tsp ginger, finely grated
  • 2 spring onions, finely chopped
  • 2 tbsp coriander stems, finely chopped
  • 1 egg

Gluten-Free Rough Puff Pastry

  • 1 cup or 120g cornflour
  • ¾ cup or 120g potato starch
  • ½ cup or 70g sorghum flour
  • 2 tsp xantham gum
  • 1 tsp sea salt flakes
  • 250g very cold butter, cubed
  • 1 egg
  • ¼ cup chilled water
  •  Beaten egg for brushing
  •  Sesame seeds to sprinkle

Lime Sweet Chilli Dipping Sauce

  • ¼ cup sweet chilli sauce
  • Juice of 1 lime and half the zest
  • ½ tsp freshly grated ginger

Method:

To prepare the pastry put the cornflour, potato starch, sorghum flour, xantham gum and salt in a food processor and pulse to combine.

Add the cold butter and egg and pulse until the mixture resembles breadcrumbs. Add the water and mix until the dough resembles rubble.

Tip the rubble onto a sheet of baking paper and press together with your dusted hands into a rectangular shape. Place another baking sheet on top and roll out the dough, you still want to see butter streaks so don’t overwork the butter. Fold the top and bottom short edges to meet at the centre then fold pastry in half. Wrap pastry in cling wrap and rest in fridge for 30 minutes. Repeat the roll and fold two more times. If your dough is too sticky dust with some extra cornflour.

When ready to use roll out pastry between two sheets of baking paper to produce a thin pastry sheet which will deliver a flakier texture.

Mix chicken mince, curry paste, fish sauce, carrot, garlic, ginger, spring onions, coriander and egg in a food processor until well combined.

To assemble rolls cut gluten-free rough puff pastry into three portions and roll each portion into a long rectangular strip on a sheet of baking paper. Work with one portion at a time so that it doesn’t melt. Place a strip of sausage filling along length of pastry. Use the baking paper to help lift and roll the pastry, rolling to enclose the filling. Brush long pastry edge with beaten egg and roll over one final time to seal. Brush the top of the pastry with egg and sprinkle with sesame seeds. Cut along roll in 5cm intervals.

Place rolls on a lined baking tray, seal down. Cook for 30 minutes in a 200°C fan forced oven or until golden brown.

For the lime sweet chilli dipping sauce mix ingredients together in a bowl.