A Thai take on an Aussie classic ready to be dipped in a zesty lime and ginger sweet chilli sauce.
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
- 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
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
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.
Chilling time: 4 hour
1. For the pastry, place the cornflour, potato starch, sorghum flour, xantham gum and salt in a food processor and pulse to combine. Add the cold butter and egg and pulse until the mixture resembles breadcrumbs. Add the water and mix until the dough resembles rubble.
2. Tip the mixture onto a sheet of baking paper and press together with cornflour dusted hands into a rectangular shape. Place another sheet of baking paper on top and roll out the dough lengthways into a larger rectangle - you still want to see butter streaks so don’t overwork the butter. Fold the top and bottom short edges to meet at the centre, then fold the pastry in half. Wrap pastry in plastic wrap and refrigerate for 30 minutes. Repeat the rolling, folding and chilling process 2 more times. If your dough is too sticky to work with, dust with some extra cornflour.
3. Meanwhile, for the filling, place all the ingredients in a food processor until well combined. Transfer to a bowl, cover and refrigerate until needed.
4. Preheat the oven to 200°C.
5. To assemble, divide the chilled pastry block into three portions and keep refrigerated while you work with one piece at a time. Roll out one piece of pastry between two pieces of baking paper into a long rectangular strip about 5 mm-thick. Shape one third of the sausage into a log along the length of pastry. Use the baking paper to help lift and roll the pastry over the filling. Brush the long pastry edge with beaten egg and roll over to seal. Place seam-side down on a baking tray lined with baking paper. Brush the top with egg and sprinkle with sesame seeds, then cut into 5 cm rolls. Repeat with the remaining pastry and filling.
6. Bake for 30 minutes or until golden brown.
7. For the lime sweet chilli dipping sauce mix ingredients together in a bowl. Serve the hot sausage rolls with the dipping sauce on the side.
Catch Helen Tzouganatos whipping up lush gluten-free meals alongside guests in the brand new first series of Loving Gluten Free on SBS and SBS On Demand.