It's a Chinese and Australian fusion done right with these smoky and sweet Char Siu sausage rolls.
For rough puff pastry:
Preheat oven to 200°C.
Cut chilled unsalted butter into small cubes, mix it with the flour and salt. Add in iced water, stir until just combined. Rest the dough in the fridge for 10 minutes.
Grate the frozen butter.
Roll the dough into rectangular shape, sprinkle half of the grated butter on it, and letter fold it.
Repeat above once or twice. Cover the dough with cling film, rest in the fridge for 30 minutes.
For the pork filling:
Mix minced pork, white breadcrumb, Char Siu sauce, honey, chopped chives, brown sugar, black pepper, and sesame oil.
Roll the dough to a 20cm wide puff pastry sheet.
Line the pork filling on the sheet, egg wash on side of the pork filling and fold the sheet over.
Egg wash the roll, and sprinkle the black and white sesame seeds.
Cut the roll into 24 sausage rolls.
Bake for 25-30 minutes.
Nutritional analysis per serving (28 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
This recipe has not been edited or tested by the Bake Off Food Department
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