Delicate puff pastry and pork sausage rolls, with an added kick of fish sauce and red thai curry paste.
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Mix the pork, salad onions, coriander, mint, fish sauce, soy sauce and red Thai curry paste together in a medium bowl. Cover and chill for at least 1 hour for the flavours to develop.
Preheat the oven to 200°C, gas mark 6. Unroll the pastry on to a lightly floured work surface and roll it into a 30cm x 40cm rectangle. Cut in half lengthways and spread half the pork mixture down the centre of each piece in a long sausage shape.
Brush the exposed pastry with the beaten egg, then roll the pastry around the filling and seal carefully. Brush each roll with egg and sprinkle with the sesame seeds and freshly ground black pepper. Chill for 30 minutes in the freezer – this will make cutting them much easier.
Using a sharp serrated knife, cut each roll into 15 equal lengths. Arrange on 2 baking trays, with the pastry joins underneath. Bake for 20-25 minutes until golden brown. Cool on a wire rack and serve warm with the sweet chilli sauce for dipping.
Typical values per item when made using specific products in recipe
Energy | 343kJ/ 82kcals |
|---|---|
Fat | 5.1g |
Saturated Fat | 2.2g |
Carbohydrates | 4.6g |
Sugars | 1.4g |
Fibre | 0.3g |
Protein | 4.5g |
Salt | 0.4g |
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