Sausage rolls

“Chinese” Sausage Rolls

Seaneen's Sunnyside KitchenLeave a comment

I don’t pretend that this is an authentic Chinese recipe, but the flavours used always reminds me of Chinese food.

I use ready roll puff pastry which makes these quick and easy to make.  They also freeze really well.

I sometimes dip these into sweet chilli sauce which is sublime but they are also pretty fabulous on their own.

Makes between 8 and 10

Ingredients

1 Large sheet ready rolled puff pastry

500 Grams Lean pork mince

50 Grams Breadcrumbs

1 Tbsp Ginger (grated)

2-3 Cloves of garlic (finely chopped)

2-3 Scallions/spring onions (finely sliced)

1/2 Tbsp Sesame oil

1 Tsp Chinese 5 spice powder

1 Tsp Chilli powder

1 Tsp Salt

1 Egg yolk

Sesame seeds (optional)

Method

  • Preheat your oven to 180 degrees
  • Add the pork, garlic, ginger, breadcrumbs, scallions, spices, and sesame oil to a large bowl and mix with your hands until well combined
  • Unroll the puff pastry, and evenly spread the pork mix in an even line down the centre of the pastry
  • Brush the long edges of the pastry with egg yolk.  Bring the long edges of the pastry together and together by crimping with your fingers or a fork.
  • Brush the long log created with egg yolk (and sprinkle with sesame seeds if you are using them).  Divide the long roll into 8 or 10 pieces and transfer to a baking sheet
  • Bake for 40 minutes or until the pastry is a deep golden brown

Caramelised Onion Sausage Rolls

Seaneen's Sunnyside KitchenLeave a comment
Savoury and satisfying

I love a sausage roll, add some sweet dark caramelised onions and these are hard to resist.

I use shop bought pastry because its quick. The only thing that takes any effort (and it’s not much) is browning the onions.

Caramelised Onion, the best smell in the world

Makes 6 large sausages, 18 cocktail sausage rolls.

Ingredients

1 Sheet of ready rolled short crust pastry

6 Tennis ball sized onions

1 Tsp Balsamic vinegar

1Tbs Olive oil

6 Sausages (I used pork and leek, but use what you prefer)

1 Egg (to brush the pastry with)

1 Tbsp Sesame seeds (optional)

Method

  • In a frying pan, add the olive oil and heat
  • Peel and slice the onions before adding to the pan (it looks like a lot of onions, but this cooks down quite a lot)
Don’t worry if it seems like a mountain of onions, it cooks down
  • Stir onions occasionally and cook over a medium heat for around 30 minutes over a medium heat. Add the balsamic vinegar and cook for a further 5 minutes. Allow to cool.
  • Devide the pastry into 6, and place a sausage (I leave the skin on the sausage, some people prefer to remove it), and 1/6 of the onion mixture onto the square of pastry
  • Brush the edges of the pastry with beaten egg
  • Fold the pastry over until the edges meet and crimp with a fork
Sprinkle with sesame seeds for some extra texture.
  • When you have made all 6 sausage rolls, brush with beaten egg, and sprinkle with sesame seeds
  • Transfer to a baking sheet, and bake 20 minutes in an oven heated to 200 degrees until golden brown