Preheat oven to very hot 425 degrees. Heat the oil in a medium pan. Add the chopped onion and garlic, cook until soft. Stir in the turmeric, cumin, chili sauce, crunchy peanut butter and coconut milk. Mix until well combined and thick. Cool the mixture slightly. Lay out the five pastry sheets over the work surface and spread the satay sauce evenly over them. Roll pastry sheets up firmly and evenly. Cut each roll into 12 rounds with a sharp serrated or electric knife. Place the scrolls on greased baking trays. Bake for 10-15 minutes or until they are crispy and golden. Serve at once. Posted to EAT-L Digest 06 Mar 97 by Devon Rae Abrey
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|Serving Size: 1 Serving (326g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 866 (81%)|
|Amt Per Serving||% DV|
|Total Fat 96.2g||128 %|
|Saturated Fat 41.4g||207 %|
|Monounsaturated Fat 31.6g|
|Polyunsanturated Fat 18g|
|Cholesterol 0mg||0 %|
|Sodium 317mg||11 %|
|Potassium 1402.8mg||37 %|
|Total Carbohydrate 37.4g||11 %|
|Dietary Fiber 11g||44 %|
|Sugars, other 26.4g|
|Protein 32g||46 %|
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Calories per serving: 1069
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