Directions

1. 1

   In a small bowl, combine the ground turkey, cilantro, lime juice, ginger, garlic, and Thai red curry paste. Mix thoroughly until all ingredients are evenly distributed and the mixture is well combined.

2. 2

   Cut each filo sheet into 4 evenly sized rectangles, creating 12 pieces total. Stack the rectangles and cover them with a damp tea towel to prevent them from drying out while you work.

3. 3

   Lightly brush one filo rectangle with sunflower oil. Position the rectangle with one of the shortest sides facing you. Spoon 1 level tablespoon of the turkey filling across the pastry, positioning it about 2 cm from the bottom edge and approximately 1 cm in from both long sides.

4. 4

   Shape the filling into a compact sausage form along the length of the pastry. Fold the bottom edge over the filling, then fold in the two long sides toward the center. Roll the rectangle tightly away from you, completely enclosing the filling within the filo.

5. 5

   Place the completed roll seam-side down on a baking tray lined with parchment paper. Repeat steps 3 through 4 to form 11 additional rolls, using the remaining filo rectangles and filling.

6. 6

   Brush all the rolls with additional sunflower oil and sprinkle with sesame seeds if desired. At this stage, the rolls can be covered with plastic wrap and refrigerated for up to 8 hours before baking.

7. 7

   Preheat the oven to 200°C (180°C fan or gas mark 6). Bake the rolls for 10 to 15 minutes, until the pastry is light golden brown and the filling has cooked through to a safe internal temperature of 165°F.

8. 8

   Remove from the oven and allow to cool slightly. Serve warm with Thai sweet chilli dipping sauce on the side.