Ingredients
Beef
- 500g Quality Mark beef mince
- 1 small red onion, finely grated
- 1 teaspoon finely grated fresh ginger
- 1 1/2 tablespoons sambal oelek (see tips) or your favourite chilli sauce
- 2 tablespoons finely chopped flat-leaf parsley leaves
- 1 cup fresh breadcrumbs
- 2 tablespoons milk
- 1 egg, lightly beaten
To assemble
- 2 sheets frozen pre-rolled butter puff pastry, defrosted
- 1 egg, lightly beaten with a little milk, for brushing
- sesame seeds, for sprinkling
Satay sauce
- 1/2 cup crunchy peanut butter
- 1/2 cup coconut cream
- 1/4 cup water
- 2 teaspoons light soy sauce
- 1 teaspoon sesame oil
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Makes 16 small or 12 medium-sized rolls
Preheat the oven to 200°C. Lightly grease a large shallow baking tray.
Beef
Place all beef ingredients in a large bowl and mix together. Season.
To assemble
Lightly flour the benchtop and cut each pastry sheet in half. Divide the mince mixture into 4 sausage shapes as long as your pastry. Working with 1 piece of pastry at a time, place 1 portion of the mince mixture slightly off-centre on 1 piece of pastry. Press together and use a fork to seal the edges. Brush with egg wash, then cut into desired size.
Make a small slit in the top of each sausage roll to vent steam. Place the rolls on the baking tray and sprinkle with sesame seeds. Cook for 30-35 minutes, until the pastry is well browned and the mince cooked.
Satay sauce
Place all the sauce ingredients in a small heavy-based saucepan and cook over a low heat. Stir until combined. If the sauce is too thick, add extra cold water until you have the desired consistency.
To serve
Serve sausage rolls with satay sauce.