Name: Chicken puffs
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 4 thin chicken sausages; 1 green onion, finely chopped; 1 carrot, peeled, finely grated; 1/3 cup frozen peas, thawed, lightly crushed; 2 tablespoon finely chopped coriander; 2 tablespoon sweet chilli sauce, plus extra, to serve; 3 sheets frozen puff pastry, thawed; 1 egg, lightly whisked

Ingredients

4 thin chicken sausages

1 green onion, finely chopped

1 carrot, peeled, finely grated

1/3 cup frozen peas, thawed, lightly crushed

2 tablespoon finely chopped coriander

2 tablespoon sweet chilli sauce, plus extra, to serve

3 sheets frozen puff pastry, thawed

1 egg, lightly whisked

Method

1.Preheat oven to 200°C (180°C fan-forced). Grease and line a baking tray with baking paper. Squeeze sausage meat from casings into a bowl; discard casings. Add onion, carrot, peas, coriander and sweet chilli sauce; mix well. Using damp hands, shape mixture into 12 balls.

2.Using a 10cm round cookie cutter, cut 12 discs from pastry sheets. For each puff, place 1 meatball on one half of a pastry disc. Fold pastry over to enclose meatball and form a semicircle. Pinch edges to seal. Place on prepared tray. Brush top with egg. Repeat with remaining meatballs, pastry and egg to make 12 puffs.

3.Bake puffs for 15 minutes or until lightly golden, puffed and cooked. Serve with extra sauce.

You can use 200g chicken mince instead of sausages. Sweet chilli sauce too hot? Use soy sauce. Swap coriander for flat-leaf parsley. Try beef sausages and add 2 teaspoons mild carry powder. Serve with chutney.
Note

Woman's Weekly Food

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Ingredients

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