Ingredients
2 frozen puff pastry
defrosted
500g pork mince
1 large carrot
grated, approx. 1 cup
1 small brown onion
finely diced
1 tbsp basil
finely chopped, optional
1 tbsp fish sauce
1 tbsp sweet chilli sauce
2 eggs
one for mixture, one for egg wash
Allergy Advice
Contains Dairy
Contains Eggs
Contains Fish
Contains Gluten
Contains Soy
Equipment
- 1 Oven
- 1 Large bowl
- 1 Small dish
- 1 Fork
- 1 Pastry brush
- 1 Baking tray
- 1 Baking mat or baking paper
- 1 Wire rack
Instructions
- Place frozen pastry sheets on kitchen bench to defrost and preheat oven to 200° C.
- In a large bowl add pork mince, grated carrot, diced onion, basil (if using), fish sauce, sweet chilli and one egg. Combine ingredients until well mixed.
- In a small dish, make an egg wash by cracking the second egg and lightly whisking with a fork.
- Place pastry sheets in front of you and cut through the middle horizontally creating two equal halves.
- Take about 3/4 cup of pork mixture and form it into a sausage shape and place it along the top of the pastry sheet. With a pastry brush (or finger), wipe egg wash below the meat to secure the ends.
- Roll the pastry and mix into a firm log shape making sure the pastry at the bottom overlaps each other at the egg wash. Repeat until you have 4 logs.
- Once they’re all rolled, remove the plastic wrap backing the pastry, wipe over the top with egg wash and cut each log into 5 equal pieces.
- Place on a tray lined with a baking mat or baking paper and bake in preheated oven for 35 minutes or until golden brown.
- Remove from oven, cool on wire rack and serve as is or with tomato sauce.
Notes
Tip
Keep the plastic on the pastry when rolling to keep it firm.
Tip
Place logs in the freezer while waiting to roll others to make them easier to handle.
Variation
Substitute basil with parsley.
Variation
Omit greens entirely for picky eaters.
Storage
These freeze very well once cooked. Reheat at 180° C for 20 minutes.
