We've mixed sausage rolls with the flavours of Chinese language char siu pork – doubly scrumptious!

• Preparation and cooking time
  • Prep:25 minutes
  • Cook dinner:25 minutes
• Straightforward
• Serves 18 – 20

• Freezable

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Components

For the rough-puff pastry

• 225g plain flour
• 125g barely salted butter, wrapped in foil and chilled

For the filling

• 400g pack pork sausages
• 2 tsp five-spice powder
• 2 tbsp oyster sauce
• 2 tbsp hoisin sauce
• thumb-sized piece ginger, finely grated
• just a little flour, for dusting
• 1 egg, overwhelmed
• 1 tbsp black and white sesame seeds

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Methodology

• STEP 1

  You may make the pastry as much as 2 days earlier than. Weigh the flour right into a bowl and add 1/2 tsp salt. Holding the butter by the foil (to forestall it from turning into too heat), grate it instantly into the flour on the coarse aspect of the grater. Dip the block of butter into the flour every so often, and blend the grated butter into the flour with a cutlery knife to forestall it clumping collectively within the bowl. When the butter is evenly distributed all through the flour, pour in 100g chilly water. Combine with the cutlery knife till it clumps collectively. Tip onto your work floor and knead briefly to convey the pastry collectively – don’t overwork otherwise you’ll lose the pockets of butter, which can create the layers. Wrap in cling movie and chill for not less than 30 minutes.

• STEP 2

  Warmth oven to 200C/180C fan/gasoline 6 and line two baking trays with parchment. Squeeze the sausagemeat from the skins right into a bowl. Add the five-spice, oyster sauce, hoisin and ginger. Combine till totally mixed.

• STEP 3

  Calmly flour your work floor. Roll out the pastry to the thickness of a 50p coin, then use a 10cm biscuit cutter to stamp out as many circles as you possibly can. Fold the scraps again on themselves, however don’t scrunch up the pastry, otherwise you’ll lose the layers. Re-roll and stamp out a number of extra should you can – it’s best to make 18-20.

• STEP 4

  Scoop the sausage combination into balls (the dimensions of cherry tomatoes) with a spoon and put in the course of every pastry circle. Brush just a little overwhelmed egg over the pastry, then fold three sides in to partially cowl the sausage and create a triangle form, pinching the corners collectively. Brush extra egg excessive of the pastry and sprinkle with sesame seeds. Prepare on the trays and bake for 25 minutes till golden brown. Cool on the trays, able to pack up for a picnic – or serve heat. Will preserve within the fridge for as much as 2 days.