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·         500g chicken mince
·         100g green beans, finely chopped
·         4 kaffir lime leaves, finely chopped
·         2 green shallots, finely chopped
·         50g (1 cup) panko breadcrumbs
·         1/4 cup chopped fresh coriander
·         2 tablespoons Thai green curry paste
·         2 eggs
·         3 sheets frozen puff pastry, just thawed
·         2 tablespoons black and white sesame seeds
·         Sweet chilli sauce, to serve
·         1/2 cup small fresh Thai basil leaves
·         1/2 cup fresh coriander leaves
·         1 purple shallot
·         1 long fresh green chilli, thinly sliced
·         1/2 lime, juiced


·        Step 1
Combine the mince, beans, kaffir lime leaves, shallot, panko, coriander, curry paste and 1 egg in a bowl. Season. Mix until well combined.
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·        Step 2
Preheat oven to 220C/200C fan forced. Line 2 baking trays with baking paper. Lightly whisk the remaining egg in a bowl.

·         Step 3
Cut the pastry sheets in half. Place one-sixth of the mince mixture along centre of each piece of pastry. Brush 1 long edge with whisked egg. Fold pastry over filling, pressing to seal. Cut each roll into 6 pieces. Place half the rolls, seam side down, on the prepared trays. Brush the pastry with egg. Use a small sharp knife to pierce the tops a few times to allow steam to escape. Sprinkle with sesame seeds. Bake for 25 minutes or until cooked through and golden. Repeat with the remaining sausage rolls.

·         Step 4
Meanwhile, to make the herb salad, combine the Thai basil, coriander, shallot and chilli in a bowl. Add the lime juice and toss until well combined.

·         Step 5
Serve the sausage rolls with the herb salad and drizzled with sweet chilli sauce.

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