Thai-style sausage rolls

Name: Thai-style sausage rolls
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 30
Ingredients: 500 g pack essential Waitrose British Pork Mince; 1 bunch salad onions, finely sliced; 28 g pack fresh coriander, chopped; 25 g pack fresh mint, chopped; 2 tsp Cooks' Ingredients Nam Pla Fish Sauce; 1 tbsp soy sauce; 6 tsp Cooks' Ingredients Thai Red Curry Paste; 320 g pack Jus-Rol Puff Pastry Sheets; 1 Waitrose British Blacktail Egg, beaten; 2 tbsp sesame seeds; sweet chilli dipping sauce, to serve

Delicate puff pastry and pork sausage rolls, with an added kick of fish sauce and red thai curry paste.

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Makes30
CourseBuffet
Prepare25 mins
Cook25 mins
Total time50 mins
Pluschilling

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Ingredients

500g pack essential Waitrose British Pork Mince
1 bunch salad onions, finely sliced
28g pack fresh coriander, chopped
½ x 25g pack fresh mint, chopped
2 tsp Cooks' Ingredients Nam Pla Fish Sauce
1 tbsp soy sauce
6 tsp Cooks' Ingredients Thai Red Curry Paste
320g pack Jus-Rol Puff Pastry Sheets
1 Waitrose British Blacktail Egg, beaten
2 tbsp sesame seeds
sweet chilli dipping sauce, to serve

Method

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.