Char siu pork sausage rolls
Makes 16 | prep 20 mins | total time
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, crushed
- 5 tsp finely chopped fresh ginger
- 2 tsp Chinese 5 spice
- 1 x 530g pack Taste the Difference outdoor bred British pork sausages
- 1 x 375g sheet ready-rolled puff pastry
- 3 tbsp hoisin sauce (we used Itsu)
- 1 medium egg, lightly beaten
- 1 tbsp white sesame seeds
- 1 tbsp black sesame seeds
- 3 tbsp soy sauce
- 1 tbsp chilli sauce, such as Sriracha
Make up to a few hours ahead, chill. Reheat in a preheated oven (200°C, fan 180°C, gas 6) for 15 minutes until piping hot. They can also be frozen, uncooked; defrost completely in the fridge, then bake as per recipe.
- Preheat the oven to 200°C, fan 180°C, gas 6. Line 2 baking trays with baking paper. Heat the oil in a frying pan and cook the onion, stirring occasionally, until beginning to soften. Stir in the garlic, ginger and 5 spice, and cook for a further minute. Tip into a bowl and leave to cool.
- Remove the skins from the sausages and add the meat to the onion mixture. Mix well with your hands or a wooden spoon.
- Unroll the puff pastry landscape-way in front of you and cut in half, lengthways, to give 2 long pieces. Spread the hoisin sauce over each sheet, leaving a border of 1cm on the long edges.
- Shape half the filling into a log shape that will run the length of one of the pastry sheets, putting it about 5mm in from one of the long edges of the pastry. Repeat with the other sheet and filling. Brush the far edge of the pastry with egg and then fold the pastry over the filling and seal. Roll so the seam is underneath. Cut the log into 8 pieces, brush with egg and put on the baking trays.
- Mix the sesame seeds and sprinkle on top. Put the trays in the preheated oven and bake for 25 minutes until the rolls are golden and crisp. Remove from the oven and let cool slightly.
- Mix the soy and chilli sauces in a dipping bowl and serve with the warm sausage rolls.