THAI SAUSAGE ROLL
Thai Sausage Roll
Serve: 2
Ingredients
500 gram Mince pork (12% fat)
400 gram Onion – finely chopped
20 gram Salted butter – melted
5 gram Coriander – finely chopped
375 gram Ready to roll puff pastry
1 clove Garlic – finely chopped
1 Red Birds Eye chilli – finely chopped
2 tbs Sesame seeds (optional)
1 tbs Fish sauce
1/2 tbs Sugar
1/2 tbs Oyster sauce
1/2 tbs Thai red curry paste
1 pinch Salt and pepper
Method
– Prepare the ready to roll puff pastry as instructed on the package.
– Preheat the oven to 180 Celsius.
– Put the minced pork, chilli, coriander, garlic, onion, sugar, oyster sauce, fish sauce, Thai red curry paste, salt and pepper into a mixing bowl. Then, use your hands to mix all ingredients until they’re all combined.
– Unfold the puff pastry sheet on a flat worktop. Lay the sausage mixture into a sausage shape (approx 2 cm diameter) on the pastry sheet. Roll the pastry sheet to wrap around the sausage mixture. Trim the puff pastry sheet and press down the edges to seal.
-Repeat the same procedure until you finished all the pastry and mixture.
-Use a sharp knife to cut the sausage roll into bite-sized pieces (width way).
-Brush the sausage roll with melted butter.
-Bake for 20 minutes then take the tray out.
-Brush the sausage rolls with butter again and sprinkle the sesame seeds on top.
-Bake again for a further 5-10 minutes or until the pastry is puffed up, golden in colour and cooked. Enjoy Thai Sausage Roll hot or cold.
Tips:
-Try to get the minced pork from your local butcher as it often contains less water which will reduce the chance of a soggy bottom!
– Dampen the knife if you find it difficult to cut the sausage roll (be careful it’s sharp).
-I often have Thai Sausage Roll with Sweet Chilli Dipping Sauce and a cheeky glass of cold Thai beer.
