Crunchy Thai chicken sausage rolls

Makes 24

3 tsp grated palm sugar or brown sugar
1 Tbsp fish sauce (use to dissolve sugar first)
350g chicken mince
3/4 cup toasted peanuts, chopped
1/2 cup breadcrumbs
1 Tbsp red Thai curry paste
1 Tbsp lime juice
2 fresh kaffir lime leaves, shredded
2 Tbsp sweet chili sauce
2 Tbsp chopped coriander
2 sheets puff pastry
1 egg
sesame seeds

Oven at 180.
Combine sausage ingredients. Shape into 4 logs on the pastry. Roll, glue with egg wash, cut. Egg wash and sprinkle with sesame seeds.

Bake 20 minutes or until crisp & golden.

Serve with extra sweet chili.