Thai Chicken Sausage Rolls

Discussion in 'Geek Recipes' started by Oppressa, Dec 18, 2013.

  1. Oppressa

    Oppressa Member

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    Ingredients:
    500g chicken mince
    1 teaspoon ground cumin
    1 teaspoon ground coriander
    2 tablespoons sweet chilli sauce
    2 tablespoons chopped fresh coriander
    80g (1 cup) breadcrumbs
    2 sheets frozen puff pastry, thawed
    1 egg, slightly beaten
    1 tablespoon sesame seeds
    Sweet chilli sauce, for dipping

    Method:
    Preheat the oven to 200°C. Combine the chicken, cumin, coriander, chilli sauce, coriander leaves and breadcrumbs in a bowl.

    Spread the mixture along one edge of each pastry sheet and roll up to conceal the filling. Place the rolls seam side down on a tray lined with baking paper, brush lightly with the beaten egg and sprinkle with sesame seeds.

    You can bake the long rolls but it's MUCH easier to cut them at this stage, prick them each with a fork and then bake them. bake for 30 minutes or until golden and cooked through.

    Serve with sweet chilli sauce

    Cumin, coriander and sweet chilli sauce
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    Coriander leaves and breadcrumbs added
    [​IMG]

    All combined with the chicken
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  2. broccoli

    broccoli Member

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    Ooh, they look good, thanks for the recipe, I'll give them a try.
     
  3. GRaNTiSB

    GRaNTiSB Member

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    Click to view full size!


    Cheers for the recipe mate, whipped these up for some boxing day finger food. They were very tasty!!

    I added a whole onion (finely chopped), a teaspoon of garlic, half a teaspoon of ginger, and a good sprinkle of Chinese 5 spice.
     
  4. peaceofpic

    peaceofpic (Banned or Deleted)

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    where did you get this recipie from?
     
  5. OP
    OP
    Oppressa

    Oppressa Member

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    Made these again on the weekend, they're always a crowd pleaser
     
  6. scon

    scon Member

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    I used to make something very similar to these, but to flavour them I'd just used the Mae Ploy red curry paste as the flavouring agent. Works really well too for fishcakes.

    Also if you want to ramp up the Thai-ness chuck in some finely shredded kaffir lime leaves.
     
  7. Lost Property

    Lost Property Member

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    I first made these a few weeks back and thought they were good but today I didn't have any fresh coriander so I added a few other herbs instead and substituted 1 tablespoon of kepac manis for 1 of chilli sauce. That may have moved it a little bit away from the "thai" that the name implies but the kids loved them even more.
     
  8. bugeyed

    bugeyed Member

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    Necro Time

    Had this bookmarked for a while as I'm somewhat of a sausage roll aficionado.

    Well as you'd have it no chicken, so I've decided to slightly modify it by removing the sweet chilli ingredients and switching out to a rub I use for meat as well as add some onion and chilli.

    Cheers for giving me a base.

    Will post pictures later if the fire department don't become involved :thumbup:
     
    Last edited: Nov 9, 2015
  9. bugeyed

    bugeyed Member

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  10. OP
    OP
    Oppressa

    Oppressa Member

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    Aha! Nice work, looks like they turned out well! :)
     
  11. bugeyed

    bugeyed Member

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    Was impressed, would do again.

    Next time I'll try with chicken.
     
  12. Lupuscrux

    Lupuscrux Member

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    I too had to give these a go my attempt but I added a grated onion to the mix.
    [​IMG]
     
  13. OP
    OP
    Oppressa

    Oppressa Member

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    Those the beef ones? Getting hungry man, nice effort
     
  14. Lupuscrux

    Lupuscrux Member

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    nah, chicken only diff to the OP was the onion.
     
  15. /invariance\

    /invariance\ Member

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    Just had dinner and this is making me hungry again.

    Damnit!!!
     
  16. broccoli

    broccoli Member

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    I finally got around to giving these a go. I got chicken thighs instead of mince and, because I had more in weight, I had to mess with the measurements a bit. I also added a brown onion, 2 cloves of garlic and a huge hunk of ginger, and a smidgen of 5-spice... So, basically I did everybody's variations, thanks everyone :D I didn't have any fresh coriander so I had to leave that out.

    Because I am lazy, I just whizzed everything in the food processor.

    Verdict: nice, very easy to make, will hopefully do again (but as it's taken this long to do in the first place, that may not happen). The only "negative" is that they are very lean to the point of being a bit dry, they really need the extra sauce to have with them. I don't know whether that's because I used thighs (no skin) in stead of mince, overdid the breadcrumbs or what.
     
  17. scon

    scon Member

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    If they're dry, cut down on the breadcrumbs. Thighs should have enough fat to keep them moist. I don't know what it weighs but for 500g thighs I'd add maybe 1-2 tbsp crumbs. Some bacon would go well too... or if you wanted to keep the thai flavour lup cheong.
     
  18. broccoli

    broccoli Member

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    Yes, I think that's what was "wrong" with them. When I say they were a bit dry, that's compared to beef sausage rolls which are usually 'kinda oily'. I've never had a chicken sausage roll before, and chicken is not as fatty as meat. They just need to be eaten with sauce, that's all.
     
  19. EvilGenius

    EvilGenius Member

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    Made these today, went really well except for one thing. Learned a valuable lesson about kaffir lime leaves. 1 is enough. Just one. :Paranoid:
     

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