"(Pictured above) This fun twist on the classic sausage roll mixes seasoned pork with the boldness of lemongrass, coriander and Thai spices, all wrapped in flaky pastry. You can prepare these sausage rolls ahead of time and freeze them before baking. Simply bake from frozen and add five to 10 minutes to the cooking time. Prep 20 min Cook 2530 min Makes 12 2 puff pastry sheets 1 egg, beaten (for egg wash) Black or white sesame seeds Smoky tomato chilli sauce, to serve (recipe below)"
"1kg pork shoulder, coarsely minced (or a mix of pork shoulder and pork belly for added fat) 200g pork fat, finely chopped (optional, but adds juiciness) Prepare the filling. In a large bowl, combine the pork, fat (if using), fish sauce, soy sauce, sugar, makrut lime leaves, lemongrass, coriander and spring onions. Add the nam prik (curry paste) and mix thoroughly until evenly combined. Adjust the seasoning as you like I would add more curry paste to make it spicier."
"To assemble, preheat the oven to 200C and line a baking tray with baking paper. Lay the pastry sheets on a clean surface and place half the filling in a log shape along the centre of each sheet. Fold the pastry over the filling to enclose it, pressing the edges to seal. Slice each log into six pieces to make 12 sausage rolls."
Seasoned pork shoulder is mixed with optional pork fat, fish sauce, soy sauce, sugar, makrut lime leaves, lemongrass, coriander, spring onions and nam prik sai oua to form the filling. Two puff pastry sheets encase the filling formed into logs, which are sliced into twelve sausage rolls. The tops are brushed with beaten egg and sprinkled with sesame seeds before baking at 200C for 25 to 30 minutes until golden and cooked through. Sausage rolls can be frozen before baking and cooked from frozen with an extra five to ten minutes. Serve warm or at room temperature with smoky tomato chilli sauce.
Read at www.theguardian.com
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