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Hoisin pork sausage rolls

  • 0:10 Prep
  • 0:25 Cook
  • 4 Servings


  • 600g pork and veal mince
  • 1/4 cup hoisin sauce
  • 1/2 cup fresh breadcrumbs
  • 2 eggs
  • 2 sheets frozen ready-rolled puff pastry, partially thawed
  • 2 teaspoons vegetable oil
  • 400g frozen garlic and ginger stir-fry vegetables


  • 1
    Preheat oven to 220ºC/200ºC fan-forced. Line a large baking tray with baking paper.
  • 2
    Combine mince, hoisin sauce, breadcrumbs and 1 egg in a bowl. Season with salt and pepper.
  • 3
    Lightly beat remaining egg. Cut 1 pastry sheet in half crossways. Shape one-quarter mince mixture into a 24cm-long sausage. Place along edge of 1 pastry sheet half. Brush opposite edge with egg. Roll up pastry to enclose filling. Cut in half. Place, seam-side down, on prepared tray. Repeat with remaining pastry, mince mixture and egg.
  • 4
    Brush tops with egg. Bake for 20 to 25 minutes or until golden and puffed.
  • 5
    Heat a wok over high heat. Add oil. Swirl to coat. Stir-fry vegetables for 2 minutes or until starting to soften. Add flavour sachet. Stir-fry for 2 minutes or until tender. Serve sausage rolls with vegetables.

Source: taste.com.au


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