These sausage rolls are lovely and moist with a gorgeously flaky pastry. A hit of chilli in the sauce helps them sing!
35m prep
20m cook
makes 20
17 Ingredients
* 1 cup thinly sliced green cabbage
* 1/2 cup coarsely grated carrot
* 1 ½ tsp salt
* 500g pork mince
* 2 garlic cloves, finely grated
* 1/4 cup thinly sliced green shallots
* 1/4 cup finely chopped water chestnuts
* 1 tbsp soy sauce
* 1 tsp cornflour
* 1 tsp sesame oil
* 1/4 tsp white pepper
* 2 sheets of frozen puff pastry, just thawed
* 2 egg yolks, lightly whisked
* Sesame seeds, to sprinkle (optional)
dipping sauce
* 2 tbsp soy sauce
* 1 tbsp white vinegar
* 1 long fresh red chilli, thinly sliced
5 Method / Steps
Step 1
Place the cabbage and carrot in a large bowl and sprinkle with salt. Mix until well combined. Set aside for 10 minutes.
Step 2
Meanwhile, to make the dipping sauce, combine all ingredients in a small bowl. Set aside.
Step 3
Preheat oven to 220°C/200°C fan forced. Line a large baking tray with non-stick baking paper. Use your hands to squeeze out as much liquid as possible from the cabbage mixture and transfer the mixture to a large bowl. Add the pork, garlic, shallot, water chestnuts, soy sauce, cornflour, sesame oil and white pepper. Mix until well combined.
Step 4
Cut each pastry sheet in half. Arrange a quarter of the pork mixture along the centre of each pastry strip. Roll up to form a log. Turn logs seam-side down. Cut each into 5 pieces and place on the prepared tray. Brush with egg yolk. Sprinkle with sesame seeds, if using. Place in the fridge for 15 minutes to chill.
Step 5
Bake sausage rolls for 15-20 minutes or cooked through and pasty is puffed and golden. Serve with the dipping sauce.
source – cooking365coza
