Ingredients:
200g cooked chicken breast (roughly chopped)
150g ham
1 clove garlic
3 spring onions
2 tablespoons fresh coriander
1 piece fresh ginger (approximately 3cm square)
1 teaspoon fish sauce
1 egg
3 sheets frozen puff pastry
1 egg yolk
2 tablespoons sesame seeds
Sweet chilli sauce to serve
• Preheat oven to 180C
• If you are using the frozen puff pastry get three sheets out of the freezer put aside
• Separate egg yolk and white and keep yolk aside in a small dish
• Put garlic, spring onions, coriander, and ginger into TM bowl 3secs / speed 7. Scrape down sides of bowl (no need to wash out) and set aside.
• Put chicken and ham into TM bowl mince 30secs / speed 4
• Add rest of ingredients to TM bowl – fish sauce, egg and the ingredients that were set aside.
• Mix 30secs / speed 4
• I used the square puff pastry sheets so I cut them in half and put some of the mixture on one side and brush the edge with water.
• Fold over and make into a sausage shape and press the edge down to seal.
• Repeat with the other pieces of pastry until mixture is gone
• With a sharp knife cut into small sausage rolls on the diagonal discard end pieces.
• Brush with egg yolk and sprinkle with sesame seeds.
• Bake for 15mins until golden.
• Serve with sweet chilli sauce.
