This is the ultimate street food snack, the Gourmet Sausage Roll, made with pork and prawns in an oyster sauce, served in a light puff pastry.
My Gourmet Sausage Rolls
- Olive oil
- 4 spring onions, finely chopped
- 2 cloves garlic, peeled and crushed
- 1 green chilli, deseeded and finely chopped
- Thumb-sized piece ginger, peeled and grated
- 7 oz (200g) raw prawns, deveined and roughly chopped
- 2 tsps cornflour
- 3½ oz (100g) minced pork
- 3½ oz (100g) pork sausage meat
- 1 tbsps oyster sauce
- 1 sheet ready-rolled puff pastry
- 2 egg yolks, beaten
- Sea salt flakes
- Chilli sauce
- Light soy sauce
Heat a little oil in a frying pan, add the spring onions, garlic, chilli and ginger and cook gently for 5 minutes until softened. Tip into a bowl and leave to cool. Toss the prawns in the cornflour then combine with the cooled onion mixture, pork, sausage meat and oyster sauce.
Lay the pastry sheet out on a lightly floured surface. Roll the filling into a rough sausage shape and lay down one side of the pastry. Brush around the filling with a little beaten egg yolk then roll up into a large sausage roll. Trim the edges of the pastry then transfer to a tray, cover with clingfilm and refrigerate for 30 minutes until firm. Preheat the oven to 200 degrees Celsius or 400 degrees Fahrenheit. Cut the sausage roll into 4 then lay on a baking sheet, brush with egg yolk and sprinkle with a little salt. Bake for 20 to 25 minutes until golden brown and risen.
Leave to cool slightly then serve with chilli sauce and soy sauce.