Recipe by MrsSPheonix
Recipe from the newspaper. Spicy, delicious, easy to make & great for parties. You can also make small ones for a cocktail party & the recipe easily doubles, triples, etc.
Top Review by currybunny
Unlike the other reviewer, we really enjoyed these - I can only assume using pork makes a big difference! I halved the recipe for lunches for two people for a couple of days and used parsley instead of coriander. I appreciate that unlike my usual recipe this one can use lean minced pork instead of sausage mince and we particularly enjoyed the addition of the chilli! Served with salad and tomato sauce, these were scoffed down - thank you very much for posting your recipe!
- 1 kg pork mince
- 1⁄4 cup chopped coriander (I prefer parsley)
- 1⁄3 cup sweet chili sauce
- 1 long red chile, seeded and chopped very finely
- 2 teaspoons grated ginger
- 2 cups fresh breadcrumbs
- 1 egg, lightly beaten
- 1 tablespoon reduced-sodium soy sauce
- 3 spring onions, finely chopped
- 1 clove garlic, crushed
- 4 sheets frozen puff pastry, thawed
- 1 egg, extra,lightly beaten
Directions See How It's Made
- Preheat oven to 200C.
- Cut each pastry sheet in half.
- Mix together pork mince, coriander, chilli sauce, chilli, ginger, breadcrumbs, egg, soy sauce, spring onions and garlic until combined.
- Divide the mix into 8 portions and roll each portion into a sausage shape.
- Place along the centre of each pastry sheet.
- Roll to enclose, placing the pastry seam underneath.
- Cut each roll into 4 sausage rolls and place on a greased and lined baking tray.
- Brush with beaten egg.
- Bake for 25 minutes or until golden and cooked through.
- Serve with extra chilli sauce.
- These can be frozen uncooked and stored for later.
- Just defrost and cook when needed.