Char siu sausage rolls
Char siu sausage rolls
Ingredients
Dipping Sauce
- 2 tbsp hoisin sauce
- 1 tbsp light soy sauce
- 2 tbsp Chinese cooking wine
- 1 tsp sriracha chilli sauce
Sausage Rolls
- 20g (1/2 cup) panko breadcrumbs
- 2 tbsp char siu sauce
- 1 tbsp Chinese rice wine
- 2 tsp light soy sauce
- 500g pork mince
- 1 egg, lightly whisked, plus extra, to brush
- White pepper, to season
- 2 sheets frozen puff pastry, just thawed, halved
- Sesame seeds, to sprinkle
Instructions
- 1
For the dipping sauce, combine the hoisin sauce, soy sauce, cooking wine and sriracha in a small bowl. Cover. Set aside at room temperature to allow flavours to develop.
- 2
Preheat oven to 220C/200C fan forced. Line 2 baking trays with baking paper. Place the breadcrumbs in a medium bowl. Add the char siu sauce, rice wine and soy sauce. Set aside for 5 minutes to soak. Add the mince and egg. Season with salt and white pepper. Stir until well combined.
- 3
Divide the mince mixture into 4 portions. Shape 1 portion into a 3cm x 24cm log. Place along the edge of 1 pastry piece. Brush opposite edge with extra egg. Roll up pastry to enclose. Place on prepared tray. Repeat with remaining pork mixture, pastry and egg.
- 4
Brush the tops of the rolls with extra egg and sprinkle with the sesame seeds. Cut each roll into 6 portions. Bake for 20 minutes or until golden. Serve with the dipping sauce
20 min