Recipes > Gourmet Savoury Pastries > Thai Green Curry Chicken Sausage Rolls

Thai Green Curry Chicken Sausage Rolls

Recipe Steps

EOI Flex Pie Puff Pastry - 1/2 paste

Group 1
  • g/ml:
    2000
    1100
    30
  • Ingredients:
    Bakers Flour
    Water
    Salt
  • Method:
    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).
Group 2
  • g/ml:
    850
  • Ingredients:
    EOI Flex
  • Method:
    Add EOI Flex and mix as desired (best results will be gained by not over mixing the dough).
  • 3980
  • Total Weight
  • This quantity is suitable for a 20 litre bowl.

Makeup 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.

Sausage roll filling

Group 1
  • g/ml:
    2000
    100
    4
    70
    140
    300
    320
    680
  • Ingredients:
    Minced Chicken Thighs
    Green Curry Paste
    Chilli Powder
    Chopped Fresh Coriander
    Chopped Fresh Onions
    Whole Egg
    Breadcrumbs
    Water
  • Method:
    Mix all ingredients to a smooth consistency.
  • 3614
  • Total Weight

Additional Information:

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.

Recipe Uses:

Flex Ready Bits Medium 15kg

Premium medium grade all vegetable shortening ready bits for use in all puff pastry lines. This product is virtually Trans Free and is suitable for vegetarian and vegan use.



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