Thai Turkey Pastries

For the pastry:
Start by sifting the flour and salt into a bowl. Next, cut the butter into the flour until it resembles large breadcrumbs. Add the sour cream and blend until it makes a stiff dough. Knead lightly and form a smooth ball. Cover in cling film and refrigerate for 1/2 hour.

For the filling:
Combine the turkey, sweet chili sauce, breadcrumbs, garlic, cumin, coriander, ginger, and season with salt and pepper. Blend well to form a ball in the mixing bowl. Cover with cling film and refrigerate until the dough is ready.

On a floured surface, roll out the dough into a long rectangle (about 12″ wide and 18″ long). Fold over 1/3 of the pastry onto itself. Fold the second third over the first. Turn the dough so the open side faces towards you. Roll and fold another 3 times in the same way and place in the fridge for 1 hour.

Preheat the oven to 375ºF. Roll the dough into a (12″ x 18″) rectangle, about 3mm thick. Trim the edges if necessary. Divide into thirds with a knife. Form 3 long sausages from the turkey mixture and place one on the top edge each of the thirds. Brush the bottom edge of the pastry third with egg. Roll the entire sausage over the egg so the opening is underneath the sausage. Press down firmly to seal the edge. Cut the rolls into smaller bite-size portions and brush the top of each one with egg. Garnish with the sesame seeds.

Place the rolls onto a baking sheet and bake for 15-20 minutes. Serve warm with extra sweet chili sauce for dipping.