Asian sausage rolls
Published on August 24, 2016 | In Asian Style, Starters / Light Meals | By Home Epicure | 0 Comments
- Prep Time
- Cook Time
- (5 /5)
- 1 rating
- 2 sheets puff pastry, defrosted
- 400g minced pork
- 3 spring onions very finely diced
- 3 Chinese lap cheong sausage very finely diced
- 2 tablespoons Ketchup manis (sweet thick soy sauce)
- ½ teaspoon five spice powder (optional)
- 2 teaspoons sesame oil
- 1 teaspoon of freshly ground black pepper
- 1 egg lightly beaten
- 2 tablespoons sesame seeds
- Chinese chilli sauce
- Soy sauce
- Preheat oven to 170°C and line a large oven tray with baking paper.
- In a large bowl vigorously mix together the minced pork, diced spring onion, diced Chinese sausage, ketchup manis (Indonesian: kecap manis), five spice and sesame oil. Work with your clean hands or a large metal spoon until the pork mince mixture appears slightly sticky and clumps together well.
- Place a sheet of baking paper on a large chopping board. Place a sheet of puff pastry on top. Using a very sharp knife cut the pastry in half. Separate the 2 rectangles of pastry. Using 2 spoons or your clean fingers place a ¼ of the pork mince length ways down the middle of each rectangle of pastry. Brush one long side of the pastry with beaten egg or water. Fold the other edge over the mince and press down firmly with your fingers.
- Crimp the sealed edges with a fork. Roll them so the seam is under the roll. Cut each long roll into 6 ( bite size) and place on the lined baking tray allowing a 3cm space between each sausage roll to allow room to rise. Repeat with the other sheet of pastry and the remaining filling.
- Brush the top of the sausage rolls with beaten egg and sprinkle with sesame seeds. Bake for about 30 minutes or until the pastry is golden and the pork filling is cooked through. Serve hot with Chinese chilli sauce and soy or sweet chilli sauce.