Best of all, you already know this recipe…just add (tom) YUM!
A Thai twist on one of Australia’s favourite meaty pastries. The lemongrass and ginger add zing, while the shrimp paste adds to that salty-umami flavour we all love. #BringBackTheClassics
- 500 g pork and veal mince
- 2 tbsp tom yum paste (see Notes)
- 1 small carrot, peeled and finely chopped
- 1 brown onion, peeled and finely chopped
- 1 stick celery, finely chopped
- 1 clove garlic, minced
- 1 tbsp potato starch
- ½ tsp ground white pepper
- 2 sheets frozen puff pastry, partially thawed
- 1 egg
- nuoc cham (or if you’re feeling super Aussie, sweet chilli) sauce, to serve
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.
Chilling time: 20 minutes
In a large mixing bowl, combine the mince, tom yum paste, carrot, onion, celery, garlic, potato starch and white pepper and mix well with clean hands to combine until everything is emulsified. Throwing the mixture vigorously against the side of the bowl or on a clean bench top will help. Work quickly, keeping the mixture as cool as possible, then cover and refrigerate until needed.
When you are ready to assemble, place a sheet of thawed puff pastry onto a clean surface and cut in half, lengthways. Remove the sausage mixture from the fridge and roll a log about 2.5 cm in thickness and place it lengthways onto the pastry, closer to one edge.
Carefully roll the pastry, making sure the filling is snug to the pastry with no gaps, and seal the edge where the pastry meets with egg yolk. Set aside in freezer to allow the mixture to firm up. Repeat until you have used all of the filling.
When ready to cook, preheat the oven to 200°C. Remove the sausage roll logs from the freezer and allow them to thaw slightly. Cut into desired size, brush with remaining egg yolk and place on a baking tray lined with baking paper. Bake for 20 minutes or until the pastry is golden. Set aside to cool slightly, then watch them disappear!
• Tom yum paste can be found in the Asian aisle of most major supermarkets and Asian grocery stores. Because the paste is very salty, there’s no real need to season with additional salt.
• These sausage rolls work really from frozen to the oven, so make a batch ahead of time and just pop them in the oven when unexpected hungry visitors come calling.
Photography, styling and food preparation by Melissa Leong.
Feeling nostalgic? We want you! For the month of November, SBS Food is asking food lovers far and wide to get creative by putting a multicultural twist or your creative spin on an Australian classic... Welcome to #BringBackTheClassics - enter now!