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
- 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.
- Roll out the sheet of puff pastry and cut in half lengthwise.
- Spread half the mixture down the centre of each pastry length in a long, sausage shape.
- 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.
- 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.)
- 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.)
- Serve warm with sweet chilli sauce.