Umami-rich yellow bean sauce adds to the meaty juiciness of these sausage rolls, and a handful of fresh and powdered spices bring an aromatic spin on tradition.
- 1 tbsp vegetable oil
- 1 onion, diced
- 4 cloves garlic, minced
- 2 inches ginger, peeled and finely grated
- 2 tsp Chinese five-spice
- 100 ml crushed yellow bean sauce
- 2 tbsp honey
- 400 g jumbo pork sausages, skins removed
- 400 g pork mince
- 2 x 325 g packets puff pastry
- 1 egg, lightly beaten
- 1 tbsp white sesame seeds, toasted
- 1 tbsp black sesame seeds
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Preheat the oven to 180°C fan.
2. Heat the oil in a non-stick frying pan over a medium heat. Add the onion and sauté until softened. Remove from heat and leave to cool.
3. Place the skinned sausages into a mixing bowl along with the pork mince and add the onions, finely grated ginger and garlic, five spice, yellow bean paste and honey and mix well.
4. Line two large baking trays with greaseproof paper. Divide the pork filling into four. Roll out both packs of the puff pastry and cut each in half lengthwise. Place one in the fridge to stay cool while you use the other.
5. Add half the filling in one thick line down the middle of each piece of pastry. Brush each side with a little beaten egg and fold over and brush egg wash onto the new top edge. Fold the other side of the pastry over, making sure it overlaps the first flap. You should now have a long sausage roll. Turn it over so the overlap is underneath and brush with egg wash. Repeat with the remaining three pieces of pastry and place in the fridge to cool for 15 minutes.
5. Cut each sausage roll into 6 even-sized pieces. Brush each one with a little egg wash. Sprinkle each sausage roll with a pinch of each kind of sesame seeds.
6. Place on the two top shelves of the oven and cook for 25-30 minutes or until they are golden and crisp. Remove from oven and serve.
This recipe is from Donal's Asian Baking Adventures on SBS Food (Channel 33). Stream episodes via SBS On Demand.