Red Chicken Curry Sausage Rolls

Method

1. Preheat oven to 200°C. Line 2 baking trays with baking paper. Place mince, breadcrumbs, spring onion, coriander, curry paste, sugar, fish sauce and lime juice in a bowl. Use your hands to mix until combined. Divide into 4 portions.
2. Cut each pastry sheet in half. Place 1 pastry half on a clean work surface. Shape one portion of mince mixture into a 3cm x 24cm log. Place along 1 long edge of the pastry half. Roll up to enclose the filling. Lightly brush with a little egg and sprinkle with sesame seeds. Cut into 6 pieces and place on a lined tray. Repeat, in batches, with remaining pastry halves, mince mixture, egg and sesame seeds.
3. Bake, swapping trays halfway through cooking, for 30 mins or until the pastry is puffed and chicken is cooked through.
4. Meanwhile, to make the dipping sauce, combine sugar and boiling water in a heatproof bowl. Stir until the sugar dissolves. Add fish sauce, vinegar, lime juice and chilli, if using. Stir to combine.
5. Place the sausage rolls on a serving platter. Serve with the dipping sauce.