I love the fact that my kids are open to new flavours in their food….well mostly anyway. We’ve always taken them to restaurants and exposed them to various cuisines since they were babies. They love curries and spicy foods. I know at home I can cook things with a bit of heat and they’ll usually get eaten (kids can be fickle after all). These pork Thai Style Sausage Rolls are no exception.
Make no mistake though, this is not just kids’ food. These sausage rolls, served as finger food for a party, are gobbled up voraciously by adults too. Perhaps it’s the subtle balance of flavours…spicy, salty, fresh. Perhaps it’s the irresistible contrast of textures.. flaky pastry, moist interior. Maybe it’s just the way they resemble plump little pillows. Whatever it is, these tasty morsels are a lot of fun to make and eat. Serve them with a dipping sauce (even if it’s just tomato sauce) if you prefer.
These rolls lend themselves to advance preparation. Make them a few hours ahead of time and keep the uncooked rolls covered in the fridge until you’re ready to cook them. Be prepared to get your hands dirty though. Assembling these is a tactile experience. You can also vary some ingredients if you want. Use any type of mince you like, it doesn’t have to be pork. If you don’t like ginger or coriander leave them out. I keep stocks of chopped shallots, fresh ginger and sometimes coriander in the freezer and use those in this dish. These rolls were prepared without coriander but I include it if I have it on hand.
This is my version of a recipe that can be found in various forms on the web. Use the amounts shown in the recipe as a guide and make these your own. My recipe makes 30 small rolls. Oh, and if you’re serving them for a dinner, don’t forget some vegetables or salad on the side.
Thai style sausage rolls
Preparation: 20 minutes
Cooking time: 25 minutes
3 frozen puff pastry sheets
500 grams pork mince
¾ cup bread crumbs
¼ cup cold water
¼ cup finely chopped shallots (green onions)
2-3 tablespoons sweet chilli sauce
1 tablespoon fish sauce
2 cm piece fresh ginger, finely grated
2-3 tablespoons finely chopped fresh coriander (optional)
Milk for brushing pastry
Preheat oven to 220°C.
Place frozen pastry sheets on bench to thaw while you prepare filling.
In a bowl place the mince, bread crumbs, egg, water, shallots, sauces, ginger and coriander.
Mix these ingredients together using your very clean hands. Work the mixture together by massaging all the ingredients through your fingers until they are very well distributed and smooth. All the breadcrumbs should be incorporated and the mixture should be moist and soft.
Place a puff pastry sheet onto a cutting board and remove the blue plastic.
With a sharp knife cut the pastry in half horizontally to produce 2 equal rectangles.
Divide the meat mixture into 6 equal portions. Place one portion on a rectangle of pastry and use your fingers to spread it out into a sausage shape along one long side of the pastry.
Roll the pastry over the meat mixture to form a long sausage roll. Place the seam side down.
Make 4 cuts across the roll to produce 5 small sausage rolls.
Repeat with remaining pastry and filling.
Place the rolls onto a non-stick baking tray, lined with baking paper if desired. Leave space between each roll for air flow to cook them evenly. (They can now be placed in fridge if you are going to cook them later.)
Brush each roll with milk just prior to cooking.
Place tray in oven and bake for 25 minutes until puffed and golden and cooked through.
I hope you enjoy these sausage rolls as much as we do. I’d love to hear from you if you give them a go.