This recipe is a showstopper. You make these Thai mini sausage rolls in a jiffy and combines two traditional dishes in one.
We are sure that you will not have enough of the 20 pieces!
For +/- 20 pieces
Step 1: Preheat the oven to 180 ˚C. Line the baking sheet with baking paper. Chop the shallot and finely chop the coriander.
Step 2: In a mixing bowl, combine the mince with the curry paste, the shallot, the coriander, the lime zest and the fish sauce. Separate the egg, add the egg whites to the minced meat and keep the egg yolk separate. Knead everything well through the minced meat.
Step 3: Unroll the sheet of puff pastry and cut into rectangular surfaces 8 to 10 cm wide.
Step 4: Spread the filling with a spoon over the length of the strips so that there is a ‘sausage’ in the middle. Roll the rectangles closed and brush them with whipped egg yolks. Sprinkle the sesame seeds over the puff pastry rolls.
Step 5: Cut the rolls into pieces of 2 to 3 cm, place them on baking paper covered baking tray and bake for 15 to 20 minutes or until golden brown. Serve the sausage rolls with the Koh Thai Sweet Chili sauce.