You also can use filo, shortcrust or gluten-free pastry. To use filo, layer 3 sheets, spraying each with olive oil. Place the mixture along the edge and roll up. Cut into pieces before baking.
• ½ onion, grated
• 2 tablespoons satay seasoning
• 500g chicken mince
• 1 egg, lightly beaten
• ½ cup fresh breadcrumbs
• 3 sheets ready rolled puff pastry, defrosted
• 1 beaten egg, to glaze
• ½ cup satay sauce, to serve
Preheat the oven to 210°C (190°C fan forced). Lightly grease 2 flat baking trays. In a medium bowl, combine onion, satay seasoning, mince, 1 egg and breadcrumbs. Mix together with clean hands until all ingredients are well combined.
Cut each piece of pastry in half, divide mixture between the 6 halves, placing mixture evenly along the centre of the pastry. Fold pastry over to enclose meat.
Lay rolls seam-side down on trays, cut slits in each roll to make four sausage rolls from each. Glaze with beaten egg. Place in oven and cook for 30 min or until golden. Serve sausage rolls with satay or sweet chilli sauce.