Satay scrolls

1 Servings

Ingredients

QuantityIngredient
1teaspoonOil
1Onion, finely chopped
1Clove garlic, crushed
1teaspoonTurmeric
1teaspoonGround cumin
1tablespoonSweet chili sauce
½cupCrunchy peanut butter
¾cupCoconut milk
5Puff pastry sheets, defrosted

Directions

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 <dabrey@...> on Mar 7, 1997