Thai Green Curry Chicken Sausage Rolls

Thai Green Curry Chicken Sausage Rolls

EOI Flex Pie Puff Pastry

Group

Grams

1/2 paste

Grams

3/4 paste

Ingredients

 Method

1

2000

1100

30

2000

1100

60

Bakers Flour

Water

Salt

Place the water in the machine bowl first. Add the dry ingredients and mix with a dough hook until almost clear (approx. 3/4 minute).
2 850 1300 EOI Flex Add EOI Flex and mix as desired (best results will be gained by not over mixing the dough).
  3980 4460 Total Weight  This quantity is suitable for a 20 litre bowl.

 Make up Procedure

Half paste requires four half turns (2 half-turns - rest - 2 half turns).

Three quarter requires five half turns (3 half turns - rest - 2 half turns).

Allow 15 minutes rest before rolling and cutting.

Thai Green Curry Chicken Sausage Roll Filling

Group

Grams

Ingredients

Method

1

 

EOI Flex Puff Pastry

Make up for sausage rolls in the normal manner.
2

2000

100

4

70

140

300

320

680

Minced Chicken Thighs

Green Curry Paste

Chilli Powder

Chopped Fresh Coriander

Chopped Fresh Onions

Whole Egg

Breadcrumbs

Water

Mix all ingredients to a smooth consistency.
  3614 Total Weight   

Points of importance

  1. The amount of water in group 2 may vary with the dryness of the breadcrumbs.
  2. Minced chicken thigh meat has the most flavour and moistness.
  3. Always take care when handling fresh chicken meat in order to avoid cross contamination.
Baking: 230°C for 20 - 25 minutes
Freezing: Suitable for freezing in a baked condition.

EOI Products Used:

EOI Products Used 1