Ingredients
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600g pork and veal mince
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1/4 cup hoisin sauce
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1/2 cup fresh breadcrumbs
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2 eggs
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2 sheets frozen ready-rolled puff pastry, partially thawed
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2 teaspoons vegetable oil
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400g frozen garlic and ginger stir-fry vegetables
Method
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1Preheat oven to 220ºC/200ºC fan-forced. Line a large baking tray with baking paper.
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2Combine mince, hoisin sauce, breadcrumbs and 1 egg in a bowl. Season with salt and pepper.
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3Lightly 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.
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4Brush tops with egg. Bake for 20 to 25 minutes or until golden and puffed.
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5Heat 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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