Thai Sausage Roll
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 Bird 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
– Prepare the ready to roll puff pastry as instructed on the package.
– Preheat the oven at 180 Celsius.
– Put the minced pork, chilli, coriander, 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 all the ingredients combined.
– Unfold the puff pastry sheet on the 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 edge to seal the join.
-Repeat the same procedure until you finished all the pastry and mixture.
-Use the sharp knife to cut the sausage roll into the bite-size (width way).
-Brush the sausage roll with melted butter.
-Bake for 20 minutes then takes the tray out.
-Brush the sausage rolls with butter again and sprinkle the sesame seeds on top.
-Bake again for further 5-10 minutes or until the pastry puffed up, golden in colour and cooked. Enjoy Thai Sausage Roll hot or cold.
-Try to get the minced pork from your local butcher as it often contains less water which will reduce the chance of socky 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 the Sweet Chilli Dipping Sauce and a cheeky glass of cold Thai beer.