and here is Allegras recipe for Chinesey Sausage Rolls: (Makes about 25–30 cute little ones) 400g lean sausage meat (ideally over 95% meat – if in sausage form, squeeze from the skins) 1–2 tsp chilli powder or flakes, depending on how hot you like it 1–2 tsp Chinese five spice (depending on taste) 3–4 garlic cloves, finely minced 2⁄3 tsp Chinese chilli oil (or add an extra 1⁄2 tsp chilli powder/flakes and 1⁄4 tsp shrimp paste melted in a little warm sesame oil) 500g puff pastry (pre-rolled is fine) 1 egg, beaten with a splash of milk a few sesame seeds S&P Preheat the oven to 200°C/fan 180°C/Gas 6. In a bowl, mix together the sausage meat, chilli powder, five spice, garlic, Chinese chilli oil (which contains shrimp paste, or use the shrimp paste option – either way, shrimp paste is essential to the taste here) and plenty of seasoning. Roll out the pastry to about 5mm thick: you’re aiming for a long rectangle 10cm across; it doesn’t matter how long it is as you’re going to cut it up. Put the meat in a line down the middle, to around the thickness of a chipolata, then brush the egg wash on to the pastry and fold it over. Make sure the join is sealed, and turn the roll over so the seam is underneath. Cut your long sausage roll into little ones (Liz uses scissors for this and does cute baby ones about 4cm long), then score each one lightly on top about three times and move on to a baking tray. Brush the outsides with the egg wash, then sprinkle over the sesame seeds. Bake for 17–22 minutes until they look golden brown and seriously desirable. Hold off eating them for a few minutes after they come out the oven, but definitely get in there while they’re still warm.
Posted on: Sat, 05 Jul 2014 11:01:08 +0000
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