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This recipe is provided by Sasko Flour sharing the goodness!

Thai Chicken Sausage Rolls


  • 375 g Sasko Cake Flour
  • 5 ml salt
  • 150 g butter, cut into blocks
  • 200-250 ml sour cream
  • 1 egg, beaten, to glaze the pastry
  • 500 g chicken mince
  • 5 ml ground cummin
  • 5 ml ground coriander
  • 30 ml sweet chilli sauce
  • 5 ml chopped garlic
  • 5 ml chopped ginger
  • 50 ml chopped fresh coriander
  • 250 ml fresh breadcrumbs
  • sesame seeds


For the pastry:
The pastry can be made in a mixing bowl or a food processor. Sift flour and salt.

Rub in the butter until the mixture resembles bread crumbs. Add enough sour cream to make a stiff dough. Knead lightly to form a smooth ball. Wrap in clingfilm and leave in the fridge for 30 minutes.

For the filling:
Preheat oven at 190C and prepare a baking tray with non-stick cooking spray.
Combine the chicken with all the ingredients up to and including the breadcrumbs and mix well. Roll out the pastry to 5mm thick and cut into 3 equal pieces lengthwise.

Divide the chicken mixture into 3 sausages and place down the length of the pastry.Brush one side with egg and fold over the pastry and seal. Cut into 3cm lengths and place on baking tray. Brush with egg and sprinkle with sesame seeds. Bake for 15-20 minutes or until golden brown.

Serve with sweet chilli dipping sauce.

Makes 24.