Chicken Puffs

1. 1

   Preheat the oven to 400u00b0F. Grease and line a baking pan with parchment paper. Combine the sausage meat, onion, carrot, peas, cilantro and sweet chili sauce in a large bowl; mix well. Using damp hands, shape the mixture into 12 balls.

2. 2

   Using a 4-inch pastry cutter, cut 12 rounds from the pastry sheets. For each puff, place 1 meatball on one half of a pastry round. Fold the pastry over to enclose the meatball and form a semicircle. Pinch the edges to seal. Place on the prepared pan. Repeat with the remaining meatballs and pastry to make 12 puffs. Brush the tops with egg.

3. 3

   Bake the puffs for 15 mins or until lightly golden, puffed and cooked. Serve with additional chili sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.