Love sausage rolls but fancy something a bit different? My Asian twist on the traditional recipe makes for a very moreish snack!
Makes 8 snack size, approx 45p each (or 16 party size at 22p each.)
Prep 30 minutes Cooking 20-25 minutes.
Pre-heat the oven 180 Fan/200C/Gas 6.
Place the sausage meat, spring onions, 5-spice into a large mixing bowl along with a pinch of salt & pepper. Mix everything together with your hands.
Dust your work surface with some flour & roll out the pastry a little to make it a bit thinner, try to keep the sides as straight as possible.
Take some of the sausage mixture & place along the pastry about 2cm in from the edge, keep going until you get to the end.
Carefully lift up the edge of the pastry & roll it over ½ way, brush the inside edge of the pastry with egg wash & roll the rest of the way. Trim with a sharp knife, then turn the sausage roll so that the seam is on the bottom.
Repeat with the remaining sausage mix & pastry.
Once you have 2 long sausage rolls you can cut them into 8 medium or 16 small sausage rolls. Make a couple of slits in each one with a sharp knife (but don't cut all the way through!) Brush them with beaten egg then sprinkle over some sesame seeds if you have any.
Bake for 20-25 minutes until golden brown.
Serve warm or cold.