Char Siu Pork Sausage Rolls
An Original Recipe by Lorraine Elliott/Not Quite Nigella
Preparation time: 15 minutes
Cooking time: 20-25 minutes
- 3 sheets of butter puff pastry
- 500g/1.1 lbs pork mince
- 4 tablespoons of Char Siu sauce
- 4 tablespoons honey
- 2 teaspoons brown sugar (you can also use white sugar)
- 1.5 teaspoons salt
- 3-4 garlic cloves chopped
- 1 egg, beaten
- 1 tablespoon each white and black sesame seeds
Buyer's tip: Char Siu sauce can be found at Asian grocery stores.
Step 1 - Preheat oven to 200C/400F. Remove the pastry from the freezer to allow to thaw (best to thaw the pastry in the fridge if the weather is very hot). Line two large baking trays with parchment.
Step 2 - Cut the pastry in half vertically. Mix the pork mince, char siu sauce, salt, sugar, garlic and honey in a bowl ensuring that the flavours are evenly distributed. I do this while wearing latex gloves -you can use a spatula of course. Shape the mince into long log shapes and place in the centre of the pastry. Brush the edges with the beaten egg and fold over and press down gently to seal the edges.
Step 3 - Sprinkle with a mixture of black and white sesame seeds and bake for 20-25 minutes until the pastry is golden.