Gluten-Free Thai Chicken Sausage Rolls with Sweet Chilli Dipping Sauce

sbs.com.au

aug1978

subheading: Gluten-free rough puff pastry:

120 g (1 cup) cornflour

120 g (¾ cup) potato starch

70 g (½ cup) sorghum flour

2 tsp xanthan gum

1 tsp sea salt flakes

250 g very cold butter, cubed

1 egg

60 ml (¼ cup) chilled water

sesame seeds, to sprinkle

lightly beaten egg, for brushing

subheading: Filling:

500 g chicken thigh mince

2 tbsp red curry paste

1 tbsp fish sauce

1 large carrot, peeled, finely grated, moisture squeezed out

2 garlic cloves, finely grated

2 tsp finely grated ginger

2 spring onions, finely chopped

2 tbsp finely chopped coriander stems

1 egg

subheading: Lime sweet chilli dipping sauce:

60 ml (¼ cup) sweet chilli sauce

juice of 1 lime and ½ the zest

½ tsp freshly grated ginger

subheading: Cook's notes:

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20°C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55 to 60 g, unless specified.

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