Thai chicken sausage rolls

Another good one for entertaining. And for some reason people this is better for you than regular old beef sausage rolls. For the record, once there's pastry in there, it's not.

Ingredients:

6 sheets puff pastry

750g chicken mince

1 onion, diced

2 carrots, grated

2 garlic cloves, crushed/diced

½ tspn ginger

½ tspn dried chilli 

3 tbspn coriander (dried or fresh)

3 tbspn sweet chilli sauce 

1 tbspn fish sauce

2 tbspn brown sugar

½ cup breadcrumbs

Salt and pepper

1 egg

To glaze:

1 egg, beaten with 2 tbspn milk

 Sesame seeds or poppy seeds (optional)

Preheat oven to 180 degrees. Line at least four baking trays with baking paper. (Depending on how many fit in your oven, you can always reuse them when each batch is done). 

Put all of the ingredients in a big bowl and mix well. Don’t be afraid to get there in there with your hands and mix it all in really well.

Cut each of the pastry sheets in half long ways, creating two rectangles, on each of the pastry sheets.

This is where I find it difficult to illustrate what to do. Using a fork, just serrate the edge of the pastry along three sides. Take about 2 heaped tablespoons of the mixture, even it along the length of the pastry, coming within about 1.5 to 2cm of the edge.

Using a pastry brush, brush the egg and milk mixture along the edge (to stick the pastry together) before closing it over into a little log parcel.

Using a sharp knife, cut each log into several pieces. Depending on what you fancy, anywhere from four to eight pieces.

Lay them all out on a baking tray, slightly spacing them all out.

Just before you put them in the oven, brush them with the egg and milk mixture all over, and then sprinkle them with sesame seeds. 

Pop them in the oven for about 15 minutes, or until golden brown. Once cooked, they can be frozen and then just reheated when you want them.