Thai Sausage Rolls

• 4 slices of white bread, covered with warm water, then squeezed dry
• 1 kg of boneless chicken thighs, chopped
• 4 green onions, chopped
• 4-6 thai basil leaves
• 1 small ginger
• 1 cup of coriander leaves
• 1 tsp of red curry paste
• 1 tbsp of fish sauce
• 1 tbsp of brown sugar
• 1 egg
• 4 sheets of puff pastry
• Sesame seeds
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• Sauce
• 1 cup of sweet chilli sauce
• 1 tsp of grated ginger
• Juice of 1 lime
• 1 tbsp of fish sauce
• 1 tsp of sugar

1. Place the green onions, basil, ginger and coriander into the Companion bowl fitted with the Ultrablade knife. Select speed 12 for 10 seconds. Scrape down the sides of the bowl and chop for another 5 seconds until finely chopped. 2. Add the chicken and bread to the bowl. Select speed 10 and chop for 15 seconds. Scrape down sides of bowl. 3. Add the curry paste, fish sauce, brown sugar, and egg and continue chopping at speed 10 for 15-20 seconds until the mixture is well combined. 4. Place the puff pastry sheet on a flat and clean surface and cut in half. With damp hands, mold the mince mixture down the long edge of the pastry. Brush remaining edge with water. Carefully roll to form a long sausage shape. 5. Cut each roll into 4-5 pieces. Flatten top of rolls with back of knife, brush with egg and sprinkle with sesame seeds. Repeat with remaining pastry and mince mixture. 6. Set your Tefal Air Fryer to 200C for 15 minutes and carefully arrange sausage rolls in batches in internal basket. You can also bake the sausage rolls in the oven. 7. While the sausage rolls are cooking, make the dipping sauce by whisking the sweet chilli sauce, ginger, lime juice, fish sauce and sugar in a bowl until mixed through.