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1
For the pastry: Start by sifting the flour and salt into a bowl.
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2
Next, cut the butter into the flour until it resembles large breadcrumbs.
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3
Add the sour cream and blend until it makes a stiff dough.
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4
Knead lightly and form a smooth ball.
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5
Cover in cling film and refrigerate for 1/2 hour.
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6
For the filling: Combine the turkey, sweet chili sauce, breadcrumbs, garlic, cumin, coriander, ginger, and season with salt and pepper.
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7
Blend well to form a ball in the mixing bowl.
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8
Cover with cling film and refrigerate until the dough is ready.
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9
On a floured surface, roll out the dough into a long rectangle (about 12 wide and 18 long).
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10
Fold over 1/3 of the pastry onto itself.
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11
Fold the second third over the first.
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12
Turn the dough so the open side faces towards you.
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13
Roll and fold another 3 times in the same way and place in the fridge for 1 hour.
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14
Preheat the oven to 375 degrees F. Roll the dough into a (12 x 18) rectangle, about 3mm thick.
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15
Trim the edges if necessary.
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16
Divide into thirds with a knife.
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17
Form 3 long sausages from the turkey mixture and place one on the top edge each of the thirds.
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18
Brush the bottom edge of the pastry third with egg.
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19
Roll the entire sausage over the egg so the opening is underneath the sausage.
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20
Press down firmly to seal the edge.
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21
Cut the rolls into smaller bite-size portions and brush the top of each one with egg.
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22
Garnish with the sesame seeds.
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23
Place the rolls onto a baking sheet and bake for 15-20 minutes.
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24
Serve warm with extra sweet chili sauce for dipping.
