Preheat the oven to moderate 180'C. Put the chicken, pancetta, garlic, pring onion, coriander, chilli, fish sauce, whole egg and ginger in a food processor and process until just combined.
Cut a pastry square in half lengthways. Take half the filling and using foured hands, roll it inot a long sausage shape and place along the long edge of one piece of pastry. Brush the edges with a little water and fold over, pressing down to seal. Place the sealed edge underneath. Repeat with the remaining pastry and filling.
Usins a sharp knife, cut the sausage rolls into 3 cm lengths on the diagonal; discard the end pieces. Brush the tops with egg yolk, then sprinkly with sesame seeds. Bake for 15 mins, or until golden. Serve with sweet chilli sauce and garnished with coriander.
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|Serving Size: 1 Serving (87g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 209 (61%)|
|Amt Per Serving||% DV|
|Total Fat 23.2g||31 %|
|Saturated Fat 6.2g||31 %|
|Monounsaturated Fat 11.9g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 65.6mg||20 %|
|Sodium 524.3mg||18 %|
|Potassium 203.1mg||5 %|
|Total Carbohydrate 18.5g||5 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 17.4g|
|Protein 14.6g||21 %|
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Calories per serving: 342
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