Thai Spiced Sausage Rolls
Just thinking about these little sausage rolls makes my mouth water! The subtle flavours of spring onion, coriander and chilli make something ordinary, extraordinary!!
1 tbsp sunflower oil
2 garlic cloves, crushed
2cm piece root ginger, grated
4 spring onions, finely sliced
400g good quality sausage meat
2tbsp chopped fresh coriander
1tbsp each sweet chilli sauce and soy sauce
500g packet butter puff pastry
1 egg beaten 1tbsp each black and yellow sesame seeds
sweet chilli sauce
Heat the oil in a small pan, add the garlic, ginger and spring onions. Cook, stirring for 2-3min, then remove from the heat, spoon into a large bowl and set aside to cool. Then add the sausage meat, coriander, chilli and soy sauces. With your hands or a spoon, squash everything together until it is well combined.
Roll the pastry out on a lightly floured work surface to a rectangle measuring 45x30cm. Cut the pastry into three strips measuring 15x30cm. Place the sausage mixture in a piping bag and pip a thick roll of sausage meat along the long edge of each strip of pastry. Brush the pastry with the beaten egg, then fold the pastry over the sausage meat and seal as carefully as possible. With a sharp knife cut into small sausage rolls about 5cm long. Brush with the remaining beaten egg and sprinkle with the sesame seeds. Bake at 200C for 20min or until the pastry is golden and crisp. Leave to cool slightly before serving. Serve with sweet chilli sauce.
Did you know? Despite being made from a few humble ingredients, pastry is a wonderful treat. It can be rolled, piped or folded; it can be light as air or heavy and rich. Shortcrust, flaky,puff and chou are all types of pastry!