Jam packed with vegetables and asian spices this created a buzz in the Murray household. Not overly spicy but with every mouthful the hint of sweet chilli, lemongrass and even kaffir lime was apparrant but not overpowering.
Overall a very pleasant and welcome change to the humble sausage roll. These would also be perfect as finger food if you made them smaller.
Asian Pork and Vegetable Sausage Rolls
ProPoints per serve: 14
4 sheets reduced fat puff pastry
900 grams pork mince
1 onion, finely diced
2 carrots, grated
1 large zucchini grated
1 red capsicum, finely diced
1/4 cup tomato paste
1/4 cup char sui sauce
1/4 cup sweet chilli sauce
1 tablespoon grated ginger
1 tablespoon grated garlic
2 teaspoons finely chopped lemongrass
4 kaffir lime leaves, finely chopped
freshly ground black pepper
pinch of salt
1 tablespoon flour
1 egg white, lightly beaten
Preheat oven to 180 degrees Celsius.
Remove pastry from freezer and allow to defrost. Line a baking tray with baking paper and spray with cooking spray.
In a large bowl combine pork, onion, carrot, zucchini, capsicum, tomato paste, char sui sauce, sweet chilli sauce, ginger, garlic, lemongrass, kaffir lime leaves and mix thoroughly to combine. Season with salt and pepper.
Divide mixture evenly into 4. Sprinkle a little flour on work surface and quickly roll 1/4 of the mixture into a sausage shape. Repeat with remaining mixture.
Working with one piece of pastry, place sausage mixture along the edge of the pasty. Gently but firmly roll to encase pastry ensuring pastry seam is at the bottom when done. Repeat with remaining pastry. Cut each sausage roll in half to make 8 rolls in total.
Place on baking tray and brush with egg white.
Cook in oven for 25 - 30 minutes or until pork is cook and pastry is golden.
(Click here for a printable version of this recipe)