Hoisin Minced Pork Sausage Rolls

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This dish is a very wonderful snack/appetizer to make for friends and family. The ingredients are very easily available at any national supermarkets. Hoisin sauce is now widely available in the local and national supermarkets too. If you do not like the taste of fermented bean soy, just simply add apricot jam/preserve with some dark soy sauce. I also notice that children like them too. It is so easy for them to handle and the taste is not too alien.

 

 

Ingredients (serves 4)

1½ pound ground pork/pork patties, no casing (Jimmy Dean), if you are using Jimmy Dean pork sausage you just omit the next two ingredients

2/3 cup breadcrumbs

3 small brown eggs, lightly beaten, divided

2/3 cup Hoisin Sauce

2 canola/vegetable/corn oil

4 sheets (2 boxes) frozen ready-rolled puff pastry, partially thawed

5 cloves garlic, peeled and finely minced

¼ teaspoon each salt and white pepper to season

1 small egg, beaten plus 1 tablespoon water, mixed to form a egg-wash

 

Method

Preheat oven to 400°F. Line a large baking tray with parchment paper.

Place ground pork, breadcrumbs, ½ portion of beaten egg, hoisin sauce, salt and white pepper in a large mixing bowl, stir to combine well. Divide the pork mixture in 4 equal portions.

Note: For Jimmy Dean Original Pork Patties:

In a mixing bowl with pork patties, hoisin sauce, salt and white pepper, mix to combine well

Place the puff pastry sheet on a smooth, clean surface and cut each pastry sheet in half crossways.  Shape one portion pork mixture into a 24cm (9-10 inches) long sausage. Place along edge of 1 half pastry sheet and brush the opposite side with beaten egg. Roll up pastry to enclose filling. Cut in half and place seam side down onto the lined baking sheet. Repeat the same with remaining pastry, pork mixture and beaten egg.

Lightly beat remaining egg. Cut 1 pastry sheet in half crossways. Shape one-quarter mince mixture into a 24cm (9-10 inches) long sausage. Place along edge of 1 pastry sheet half. Brush opposite edge with egg. Roll up pastry to enclose filling. Cut finished roll in half. Transfer onto a lined baking pan with the seam side down. Repeat with remaining pastry, mince mixture and egg.

Brush tops with beaten egg. Bake for 25-30 minutes or until golden brown. Remove and serve.

 

This entry was posted in Holiday Recipes, Pork and Beef, Snacks and Fingerfood, Western and tagged , , , . Bookmark the permalink.

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