Ingredients
- 1 tablespoon Olive oil
- 2 cloves of garlic, minced
- 1 small brown onion, finely chopped
- 1 medium carrot, grated
- 500 gram mince pork
- 3/4 cup panko breadcrumbs
- 3 tablespoon Lee Kum Kee Char Siu sauce
- 1 tablespoon Lee Kum Kee premium soy sauce
- 1 tablespoon Lee Kum Kee oyster sauce
- 2 sheets frozen puff pastry, thawed, sliced in half
- white sesame seeds to sprinkle (optional)
- 2 eggs, 1 whisked and 1 for egg wash
Method
- Heat oil in a non-stick pan over medium heat. Saute garlic and onion until softened or translucent in colour for about 2 - 3 minutes. Then transfer to a mixing bowl along with the pork mince, panko breadcrumbs, 1 egg lightly whisked, char siu, oyster, soy sauce and mix until well combined.
- Preheat a fan forced oven to 200 degrees celcius.
- Working with 1/4 of the filling, form into a log. Place along the edge of one piece of pastry and brush the opposite edge with egg. Roll tightly to enclose then repeat until all the filling is used up. Cut the logs into either small or medium sized cut as per your preference and transfer to a tray lined with baking paper. Brush the tops of the pastry with egg wash, sprinkle with sesame seeds and cook the sausage rolls in the 200 degrees celcius fan forced oven for approximately 20 minutes, or until cooked through.
- Serve with ABC Extra Hot chilli sauce or enjoy on it's own. The sausage rolls have this sweetness from char siu sauce, balanced perfectly with the saltiness from the soy and oyster sauce
Product used in recipe
- Lee Kum Kee - Char Siu Sauce
