Five spice sausage rolls
Five spice adds such a beautiful flavour to these sausage rolls, as the star anise and fennel seeds in particular complement the pork so well. They are topped with a sprinkling of sesame seeds and served with mango chutney. These will disappear very quickly!
Ingredients
- 1 small onion , very finely chopped
- 3 garlic cloves , grated to a paste or crushed
- 3 in of fresh ginger , finely grated
- 500g of plain unflavoured sausagemeat
- 1 tsp ground white pepper
- 1 tbsp of five-spice powder
- 375g of sheet of puff pastry
- 1 egg , beaten
- sesame seeds , black or white, for topping the sausage rolls
- mango chutney , to serve
- Doves Farm Plain White Flour , for dusting
- neutral oil, for cooking
Method
Preheat the oven to 180ºC fan and line two baking trays with greaseproof paper
Add a dash of oil to a frying pan and cook the onion gently until softened but not coloured. Add the garlic and ginger and cook for a further minute, stirring to ensure it doesn’t burn. Remove from the pan and set aside to cool
- 1 small onion , very finely chopped
- 3 garlic cloves , grated to a paste or crushed
- 3 in of fresh ginger , finely grated
Combine the sausagemeat, white pepper, five spice and cooled onion mixture with some salt and mix well – this is easiest using your hands
- 500g of plain unflavoured sausagemeat
- 1 tsp ground white pepper
- 1 tbsp of five-spice powder
Take a teaspoon or or so of the sausagemeat and cook it in a hot frying pan to check the seasoning. Taste and adjust the amount of salt, pepper or five spice to taste
Place the rectangle of pastry onto a lightly floured surface and cut in half lengthways so you have two long pieces
- 375g of sheet of puff pastry
Divide the sausagemeat in half and spread it out into two long sausages along the centre of the strips of pastry
Brush one edge of each strip of pastry with beaten egg and roll the pastry over to seal into two tubes. Roll each tube over so that the seam is underneath
- 1 egg , beaten
Cut each tube into two inch lengths, transfer to the baking trays and brush each with beaten egg, taking care to brush all over the surface but avoid the sides – brushing the sides with egg will stop the pastry from puffing up properly
Top each sausage roll with a sprinkling of sesame seeds
- sesame seeds , black or white, for topping the sausage rolls
Transfer the trays to the oven and bake for 25 minutes, or until puffed and golden. Allow to cool a little before serving with mango chutney
- mango chutney , to serve
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Five spice sausage rolls
