Thai-Inspired Sausage Rolls

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

This recipe is created by Tefal Brand Ambassador, Lorena Lys. #LunchBoxwithLorena #airfryer #thermocooker #entertaining #quickandeasy #tefalexperts #lorena

1. If you are using an oven, pre-heat to 200C. If using the Tefal Air Fryer we will set it to 200C for 15-20 minutes prior to cooking sausage rolls in the internal basket.

2. Place the green onions, basil, ginger and coriander into the i-Companion bowl fitted with the Ultrablade knife. Select Speed 12 for 10 seconds. Scrape down sides of bowl and chop for another 5 seconds until finely chopped. Now 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 on Speed 10 for 15-20 seconds until mixture is well combined.

4. Place puff pastry sheet on flat work surface and cut in half. With damp hands, mould mince mixture down the long edge of the pastry. Brush remaining edge with water. Carefully roll to form a long sausage shape. Cut each into 4-5 small sausage rolls. Flatten top of rolls with back of knife, brush with egg and sprinkle with sesame seeds. Repeat with remaining pastry and mince mixture.

5. Set Ultimate Fry Deluxe to 200C for 15 minutes and carefully arrange sausage rolls in batches in internal basket.

6. While sausage rolls are cooking, make the dipping sauce by whisking the sweet chilli sauce, ginger, lime juice, fish sauce and sugar.

7. Serve the sausage rolls with dipping sauce on a platter.