Spicy sausage rolls
Head to Asia for the best falvour - sambal oelek
Serves
6
Prep Time
30 mins
Cook Time
30 mins
A lick of spice to the beloved sausage roll doesn't go a miss and these beauties use sambal oelek for a wee kick. Move the tomato sauce over and make a wee satay sauce for an South East Asian spin on the classic.
A lick of spice to the beloved sausage roll doesn't go a miss and these beauties use sambal oelek for a wee kick. Move the tomato sauce over and make a wee satay sauce for an South East Asian spin on the classic.
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ShareIngredients
500g Quality Mark beef mincei
1 red onion
finely grated2cm fresh ginger
finely grated1/2 Tbsp sambal oeleki
2 Tbsp chopped fresh parsley
1 cup fresh breadcrumbs
2 Tbsp milk
1 egg
lightly beaten
1/2 cup salted peanut butter
1/2 cup coconut cream
1/4 cup water
2 tsp soy sauce
1 tsp sesame oil
2 sheets of puff pastry
1 egg
lightly beaten with a splash of milk1 Tbsp sesame seeds
Method
Preheat the oven to 200°C.
Lightly grease a large shallow baking tray.
Place all beef ingredients in a large bowl and mix together.
Season.
Lightly flour the benchtop and cut each pastry sheet in half.
Divide the mince mixture into 4 sausage shapes as long as your pastry.
Working with 1 piece of pastry at a time, place 1 portion of the mince mixture slightly off-centre on 1 piece of pastry.
Press together and use a fork to seal the edges.
Brush with egg wash, then cut into desired size.
Make a small slit in the top of each sausage roll to vent steam.
Place the rolls on the baking tray and sprinkle with sesame seeds.
Cook for 30-35 minutes, until the pastry is well browned and the mince cooked.
Place all the sauce ingredients in a small heavy-based saucepan and cook over a low heat.
Stir until combined. If the sauce is too thick, add extra cold water until you have the desired consistency.
Serve sausage rolls with satay sauce.
