MINI THAI GREEN CHICKEN CURRY SAUSAGE ROLLS
INGREDIENTS
·
500g
chicken mince
·
100g
green beans, finely chopped
·
4
kaffir lime leaves, finely chopped
·
2
green shallots, finely chopped
·
50g
(1 cup) panko breadcrumbs
·
1/4
cup chopped fresh coriander
·
2
tablespoons Thai green curry paste
·
2
eggs
·
3
sheets frozen puff pastry, just thawed
·
2
tablespoons black and white sesame seeds
·
Sweet
chilli sauce, to serve
·
THAI
HERB SALAD
·
1/2
cup small fresh Thai basil leaves
·
1/2
cup fresh coriander leaves
·
1
purple shallot
·
1
long fresh green chilli, thinly sliced
·
1/2
lime, juiced
METHOD
·
Step
1
Combine the
mince, beans, kaffir lime leaves, shallot, panko, coriander, curry paste and 1
egg in a bowl. Season. Mix until well combined.
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·
Step
2
Preheat oven
to 220C/200C fan forced. Line 2 baking trays with baking paper. Lightly whisk
the remaining egg in a bowl.
·
Step
3
Cut the
pastry sheets in half. Place one-sixth of the mince mixture along centre of
each piece of pastry. Brush 1 long edge with whisked egg. Fold pastry over
filling, pressing to seal. Cut each roll into 6 pieces. Place half the rolls,
seam side down, on the prepared trays. Brush the pastry with egg. Use a small
sharp knife to pierce the tops a few times to allow steam to escape. Sprinkle
with sesame seeds. Bake for 25 minutes or until cooked through and golden.
Repeat with the remaining sausage rolls.
·
Step
4
Meanwhile,
to make the herb salad, combine the Thai basil, coriander, shallot and chilli
in a bowl. Add the lime juice and toss until well combined.
·
Step
5
Serve the
sausage rolls with the herb salad and drizzled with sweet chilli sauce.
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