Nalisha, from Mt Wellington...
Chilli, Lime & Corriander Sausage Rolls
A great twist on a kiwi favourite - I was making chicken sausage rolls because I dont eat red meat, and had the idea of flavouring the meat - I dont claim to be the first to have tried this but its great for a light lunch and even better cut into mini sausage rolls for parties, bbq's or anytime you need to 'bring a plate'. They freeze well and go great with sweet chilli sauce!
2 Votes
Since October 6th
Ingredients
- 1 Packet Ready Rolled Pastry
- 500g Chicken Mince
- 2 Red Chillies (finely chopped/minced)
- Juice of 1 Lime
- ¼ t salt
- ¼ c finely chopped Coriander o taste
- 1 Egg beaten
- Sesame Seeds
Directions
- Preheat oven to 180 degrees celcius
- Put the chicken mince in a bowl and mix in the chilli, salt and coriander
- Squeeze in the lime juice (be careful the mince doesn’t become too moist)
- Unroll the pastry and put some of the chicken mince mixture along the short end of the pastry
- Roll the pastry with the chicken mince and cut the pastry with enough to fold over the sausage meat
- Brush the end of the pastry with the beaten egg to create a seal
- Cut into 5/6 pieces and brush each with the beaten egg to glaze and sprinkle with sesame seeds
- Repeat this until all the chicken mince is used
- Place onto the tray and bake for 15 - 20min (depending on the size of the pieces), or until the pastry turns golden brown
- Serve with Sweet Chilli or Tomato Sauce
| Cooking Time | Prep Time |
|---|---|
| 15 - 20 mins | 10 - 15mins |
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