These have quickly become a favourite in my household as they taste delicious both hot and cold which makes them great for lunch boxes the next day.
This makes a huge quantity but you can easily half the amount or just do what I do and freeze for later use. You can even make smaller rolls for party finger food. Just defrost overnight and cook the day of your gathering.
I prefer to use free range where possible, as even though I am a carnivore I like to know that what I consume has had a decent quality of life. Woolies at the moment has a great special on free range chicken mince at $14kg. Aldi also has free range chicken thigh fillets for $13.99kg which you can just mince in the food processor.
By the way, if you don’t have a food processor and want to know where you can buy one which doesn’t break the bank
I highly recommend the Sunbeam Factory outlet at 110 Botany road Alexandria they have some amazing prices on food processors. The staff are extremely helpful and friendly – they’ll even help carry your purchases out to your car if you buy something a little bulky!
- 2.5 kg free range chicken mince
- 2 cups breadcrumbs
- 2 free range eggs
- 2 packets of Gourmet Garden lightly dried coriander or 2 bunches of fresh coriander super finely chopped
- 2 tablespoons Maggi seasoning
- 2 tablespoons powdered Ginger
- 6 tablespoons minced garlic ( I like it stinky) If you prefer to use fresh garlic I would use about 8-10 cloves
- 3/4 cup Sirancha chili sauce ( I like it spicy) This sauce and Maggi Seasoning can be found at your local Asian grocer.
- 1/2 a 115g tube of Gourmet Garden Lemon grass paste
- 12 sheets of ready rolled puff pastry, Borgs is my preference but Pampas or any other one is fine
- 4 medium onions
- The first thing I do is to peel the onions then throw them in the food processor to puree them this method is multi purpose first it’s quick and tear free, and this way you don’t get chunks of onion that hasn’t cooked properly in your rolls.
- If you are using fresh coriander and garlic I would also throw them in the food processor with the onion for easy prep
- In a large mixing bowl add the pureed onion mix to the rest of the ingredients and combine with your clean hands thoroughly and put aside.
- Turn on oven to 180C fan bake
- Lay out pastry sheets to thaw, while they are thawing divide mixture into 12 even lots and place on to each pastry sheet in a fat sausage like placement and roll into big fat sausage rolls & press gently but firmly to seal pastry and even out mixture inside
- Cut each roll into 3 and place on baking paper lined tray and bake in oven on middle shelf for 30-35min depending on your oven
- Cool a little on a wire rack for about 5-10 min otherwise you will burn the roof of your mouth when you bite into them, trust me I found out the hard way, if you like to have them shiny you can also brush them with an eggwash but this is not necessary.
Uncooked Rolls You Want to Freeze:
- Take a large container and line with the plastic sheets that came off the pastry (recycling)
- Store the uncooked rolls in layers separated by the plastic sheets that way you can just take out as many rolls you want to cook at a time as they can be easily separated
- These will last 5 days cooked in the fridge and 3 months uncooked in the freezer.