Tiny Thai-Style Sausage Rolls MARISA CC Octubre 2013 Casa de Marisa

Ingredients

• 500g pack ground pork
• 1 bunch salad onions, finely sliced
• 20g pack fresh coriander, chopped
• ½ x 20g pack fresh mint, chopped
• 2 tsp Bart Thai Fish Sauce
• 1 tbsp soy sauce
• 6 tsp Bart Red Thai Curry Paste
• 375g pack ready-rolled puff pastry
• 1 egg, beaten
• 2 tbsp sesame seeds

Method

1. Mix the pork, salad onions, coriander, mint, fish sauce, soy sauce and red Thai curry paste together in a medium bowl. Cover and chill for at least 1 hour for the flavours to develop.
2. Preheat the oven to 200°C, gas mark 6. Unroll the pastry onto a lightly floured work surface and roll it into a 30cm x 40cm rectangle. Cut in half lengthways and spread half the pork mixture down the centre of each piece in a long sausage shape.
3. Brush the exposed pastry with the beaten egg, then roll the pastry around the filling and seal carefully. Brush each roll with egg and sprinkle over the sesame seeds and freshly ground black pepper. Chill for 30 minutes in the freezer, this will make cutting them much easier.
4. Using a sharp serrated knife and a sawing action, cut each roll inot 15 equal lengths. Arrange on 2 baking trays, with the joins underneath. Bake for 20-25 minutes until golden brown. Cool on a wire rack and serve warm with sweet chilli sauce for dipping.