Siu Mai Sausage Rolls
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes plus 30 minutes chilling time
Cooking time: 25 minutes
Serves: makes 12 sausage rolls
- 6-8 dried or fresh shiitake mushrooms
- 1 carrot, cut into quarters
- 5 sticks green onion (white and green, trimmed)
- 3 garlic cloves, peeled
- 100g/3.5ozs water chestnuts
- 1 egg
- 400g/14ozs. garlic prawns (uncooked)
- 400g/14ozs. pork mince
- 1 tablespoon soy sauce
- 2 teaspoons salt
- 2 teaspoons sugar
- 2 teaspoons sesame oil
- 1/2 teaspoon white pepper
- 4 sheets butter puff pastry
- 1 beaten egg for egg wash
- 2-3 tablespoons sesame seeds
Step 1 - First rehydrate the shiitake mushrooms if you're using the dehydrated ones. Pour boiling water over them, cover with a plate and let them rehydrate for 30 minutes.
Step 2 - Place the carrot, green onions, rehydrated or fresh shiitakes, garlic, water chestnuts and egg in a food processor and blend until fine. Then add the prawns and pulse. You don't want the prawns fully ground up but a rough chop is ideal. Add the pork mince, soy sauce, salt, sugar, sesame oil and white pepper and mix to combine well. Scoop into a bowl and place in the fridge for 1 hour to firm up.
Step 3 - Thaw the puff pastry in the fridge and take out one sheet at a time. Preheat oven to 220C/440F and line 2 trays with parchment. Place the filling in a piping bag. Cut each square of puff pastry in half and pipe and inch thick log down each slightly favouring one side. Brush with egg and seal pressing down. Then further seal it with a fork. Brush with egg wash and sprinkle with sesame seeds. Place in the fridge while you do the rest and chill them for 30 minutes total.
Step 4 - Bake in the oven for 25 minutes or until golden brown.