Thai sausage rolls

These Thai sausage rolls are the pretty much the only ones I make these days. With the fresh herbs and  Thai flavourings, they seem lighter and less greasy than the regular kind.

I always make a batch at Christmas, and a couple of other times throughout the year. I’ll often freeze some, to be baked from frozen on another occasion.

Thai sausage rolls
(makes about 30)

• 500g ground pork
• 1 bunch green onions, finely sliced
• 20g coriander, chopped
• 10g mint, chopped
• 2 tsp fish sauce
• 1 Tb soy sauce
• 2 Tb Thai red curry paste
• 375g pack of ready-rolled puff pastry
• 1 egg, beaten
• 2 Tb sesame seeds
• black pepper
• sweet chilli sauce, to serve

1. In a large bowl, combine the pork, green onions, coriander, mint, fish sauce, soy sauce and red curry paste and mix well. Chill for one hour.
2. Roll out the sheet of puff pastry and cut in half lengthwise.
3. Spread half the mixture down the centre of each pastry length in a long, sausage shape.
4. Brush the exposed pastry with egg, roll and seal. Brush the tops with egg, and sprinkle with sesame seeds and black pepper. Chill for half an hour.
5. Preheat the oven to 450°F (225°C). Cut each roll into fifteen pieces and place on a baking sheet lined with baking parchment. (The sausage roll pieces can be frozen at this point, as long as the pork wasn’t previously frozen.)
6. Bake for about fifteen minutes, until the pastry is golden brown and the filling cooked through. (If baking them from frozen, they will need another five minutes at least.)
7. Serve warm with sweet chilli sauce.

Tags: Asian food, Christmas, finger foods, pork, puff pastry