Char Siu Sausage Rolls
What You Will Need
Ingredients
- 1 Sheet butter puff pastry
- 1 Egg, lightly beaten
- 2 tbsp Black sesame seeds
- 80ml Lee Kum Kee Seasoned Soy Sauce for Dumpling
- 4 tbsp Garlic chives, finely chopped
- For Pork Filling:
- 4 tbsp Lee Kum Kee Char Siu Sauce
- 2 tsp Lee Kum Kee Pure Sesame Oil
- 500g Pork mince
- 4 tbsp Garlic chives, finely chopped
- 3 tbsp Honey, melted
- 2 Garlic cloves, crushed
- 1 tsp Salt & pepper
Made with
Lee Kum Kee products
How to make it
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Preheat the oven to 200°C.
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In a large bowl mix together pork filling ingredients until well combined. Divide and shape the mixture into two log shaped portions.
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Cut the pastry sheet in half lengthwise. Place one portion of pork filling down the centre of each pastry sheet. Brush the pastry edges with egg and roll to close. Place the rolls seam side down on 2 baking trays lined with baking paper.
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Brush rolls with egg mixture and sprinkle with sesame seeds. Cut slits in the top of the sausage rolls with a small sharp knife. Cook for 25 minutes, or until puffed and golden brown. Remove from the oven and let cool slightly then slice into smaller bites.
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Mix Lee Kum Kee Seasoned Soy Sauce for Dumpling with 4 tbsp garlic chives in a dipping bowl and serve with the warm char siu sausage rolls.