Thai Chicken Sausage Rolls

600g chicken mince                                       Frozen Puff Pastry Sheets

300g mild pancetta, chopped                          1 egg yolk

1 teaspoon minced garlic

4 spring onions, chopped

3 tablespoons fresh coriander, chopped

2 chilies, chopped (or chili flakes)

2 teaspoons fish sauce

2 eggs

2 teaspoons fresh ginger


Method:

Preheat the oven to 180C

Put the chicken, pancetta, garlic, spring onion, coriander, chili, fish sauce, whole egg and ginger into a food processor and process until just combined.

Cut sheets of pastry into halves, once defrosted grab some of the meat and roll into a sausage and lay on pastry.  Fold pastry over the meat mixture from either side so the seam is on the bottom.

Cut into desired lengths. 

Brush the top of the egg with egg yolk and sprinkle with sesame seeds if you like.

Bake for 10-15 minutes or to your liking.

Can be frozen