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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