Over the weekend, I did some catering for my sister’s friend Miss B (soon to be Mrs!) for her hens night. The lucky things were going to Circa, The Prince for drinks and just wanted some snacks for later on. I gave them a list of options, and from it they chose Thai Chicken Sausage Rolls, BBQ Pulled Pork Burgers and Pea, Feta & Dill Filo Tarts.



4 slices of white bread
500g chicken mince

1/2 jar (100g) Ayam Thai red curry paste
3 sheets puff pastry, thawed
1 egg, lightly beaten
Sweet chilli sauce, to serve

  1. Preheat the oven to 180C.
  2. Remove crusts from bread and dice into 1cm cubes. Place in a bowl and cover with hot water. Allow to stand for 1 minute before draining and placing in a clean tea towel and squeezing the water out.
  3. Place bread in a bowl with chicken mince and curry paste and stir until well combined.
  4. Slice the pastry sheets in half. Shape a sausage of the chicken mix in the middle of the pastry about 2cm wide. Brush the far edge of the pastry with egg wash before folding the closest edge over the meat and rolling to enclose. Cut into 4 and place on a lined baking tray. Repeat with remaining meat and pastry.
  5. Place sausage rolls in a hot oven and cook for 20-25 minutes or until golden and cooked through. Serve hot with sweet chilli sauce.

Makes 24



1.4kg pork shoulder, bone removed, rolled
150ml good quality BBQ sauce
1/4 red cabbage
1/2 cup good quality mayonnaise
40 golf ball sized rolls*
olive oil
salt and pepper

  1. Preheat oven to 150C.
  2. Rinse pork under boiling water and pat dry. Rub with a little olive oil and season with salt and pepper. Place on a roasting tray and cook in a low oven for 4-6 hours or until falling apart when you prick it with a fork. Remove from oven and allow to cool slightly before shredding the meat, discarding the fat and keeping the crackling to enjoy while you continue cooking 😉 Mix the BBQ sauce through the pork and allow to cool.
  3. Using a food processor with a slicer attachment, slice the cabbage thinly. Alternatively, you can do this with a sharp knife by hand. Toss the cabbage with the mayo and season with a little salt and pepper.
  4. Cut your rolls in half and butter on both sides (this will prevent them going soggy). Place a little pulled pork on each burger and top with a little coleslaw.

Makes 40

*Note: preorder golf ball sized rolls from Bakers Delight or any good baker.



375g filo pastry sheets
butter, melted
1 egg, lightly beaten
500g frozen peas

juice of 1/2 lemon
1 bunch of dill, chopped (leave 2-3 stems to serve)
2 x 200g blocks danish feta
2 tbsp milk
salt and pepper

  1. Preheat oven to 180C.
  2. Lay 1 filo pastry on a clean work surface. Brush well with melted butter and lay another pastry sheet on top. Repeat process until you have 4 layers of pastry. Cut pastry into 8cm squares and push into the cups of a 24-cup mini muffin tray. Brush with a little egg wash and bake in a moderate oven until just golden, about 10 minutes. Remove from oven and repeat process 2 more times until you have 72 filo pastry cups. Allow to cool.
  3. Blanch the peas in boiling water and then dunk in cold water to stop cooking. Drain well. Place in a food processor with lemon juice and dill and process until mushy but still thick and chunky. Crumble 1 block of feta into the pea mix and mix gently.
  4. In a food processor, process remaining feta with the milk until smooth, and the consistency of thick cream. Transfer to a piping bag with a large round nozzle.
  5. Fill filo cups 3/4 of the way with the pea mix. Pipe a little feta on top of each one and garnish with a little dill.

Makes 72