600g Chicken Thigh Fillets trimmed of the fat
250g Sweet corn ( I used tinned this time but usually use a fresh cob and cut the kernals off with a knife)
1 lge Garlic Clove
2 Teas Sesame Oil
1 egg beaten
6 Sheets Frozen Puff Pastry
2 Tbs Sweet Chilli Sauce - Extra to serve
125G Rice Vermicelli Rice Noodles ( I use Pandaroo but any brand is fine)
What to do ...
Preheat the oven to 200 degrees. Place the noodles in a large bowl and cover with boiling water. Let stand for 5 mins and then rinse, drain and chop. I use scissors to chop it up roughly. Trim the chicken and roughly chop and throw into the food processor. Add the corn, coriander, garlic and sweet chilli and process until finely chopped. If you don't have a food processor you can substitute the chicken thighs for chicken mince and finely chop the other ingredients. Stir in the rice noodles. Cut the pastry sheets in half. Brush the edges with the egg and spoon the filling into the centre. Roll so that it is enclosed and sealed. I cut into 6 small sausage rolls, but you can make them bigger if you like. Place onto a baking paper lined tray and use a pastry brush to brush the tops with the egg. You can sprinkle with sesame seeds if you wish. bake for 25 mins or until the pastry is golden. Serve with sweet chilli dipping sauce!!! ENJOY!!