Chicken Sausage Rolls

 For the Sausage Rolls:

• 500g organic minced chicken
• 2 tbsp Lord & Lion Majestic Mango Conserve
• 4 tsp Lord & Lion Momo Dumpling Hot Sauce
• 3 tsp of The One & Only Chilli Salt by Peter Kuruvita
• 1 1/2  tsp Lord & Lion Paprika
• 3 tsp Lord & Lion Curry Powder
• 1 tsp Lord & Lion Ceylon Cinnamon
• 3 tsp Lord & Lion Cumin Powder
• Coriander, finely chopped
• Black and white sesame seeds
• 5 Puff pastry sheets
• 1 cup Panko breadcrumbs
• 1 cup coconut milk
• 1 tsp ground pepper
• 2 eggs
• 1 large red onion, finely diced
• 1 zucchini, finely grated
• 1 carrot, finely grated
• 1 bunch of shallots, finely sliced  (the whites and halfway up the stalk only)
• 2 tbsp ginger garlic paste

For the Dipping Sauce:

• • 5 tbsp Kewpie mayonnaise
  • 3 tbsp Lord & Lion Sriracha Chilli Sauce

Method

1. Put the minced chicken in a bowl.
2. Pour the coconut milk into the bowl of Panko breadcrumbs.
3. Add the Lord & Lion Majestic Mango Conserve into the breadcrumb mixture and combine well.
4. Into the bowl of minced chicken, add the breadcrumb mixture, add the onions, carrots, zucchini, shallots, coriander, ginger garlic paste, the spices, salt and pepper, 2 cracked eggs and mix well.
5. Lay out all the sheets of pastry, cut in half and brush the long edge with some water, milk or egg wash.
6. Preheat oven to 200 degrees Celcius.
7. Making logs with your hands, place the chicken mixture along the pastry sheets, and roll over the pastry, sticking the edges together.
8. Cut the sausage rolls to your preferred size.
9. Add some egg wash or milk on top and sprinkle sesame seeds.
10. Place in the oven for 25 minutes or until golden brown.
11. For the dipping sauce, mix the Sriracha Chilli Sauce with the mayonnaise.
12. Cool on a wire rack and enjoy with some dipping sauce.