I love ‘Clean Out The Fridge!’ days. Without those days I would have never discovered this recipe, it’s absolutely delicious! Thai Pork Sausage Rolls are definitely going to make a comeback appearance on my menu.
Thai Pork Sausage Rolls:
- 500g of Pork Mince
- 1/2 brown onion, diced
- 2 garlic cloves, minced
- 2 small red chili’s, diced
- 1/4 cup of soy sauce
- 3 tablespoons of lime juice
- 4 tablespoons of fish sauce
- 1 1/2 cups of tightly packed spinach, roughly chopped
- 200g of feta, crumbled
- 400g of button mushrooms, roughly chopped
- 1 egg
- salt and pepper
- 3 sheets of puff pastry
- cilantro (I had none on hand)
In a warm pan over the lowest heat setting add 2 tablespoons of olive oil, and the garlic, chili and onion. You don’t want to brown the ingredients, you just want to let the olive oil absorb all the delicious flavours and soften the onion. Keep it on the lowest heat for 5-8 minutes, stirring every so often.
Whilst that’s happening add the pork mince, mushrooms, spinach, lime juice, fish sauce and the salt and pepper to a large bowl and combine. Add to the skillet and increase the heat to medium. Cook until the pork mince has browned all the way through.
You’ll have a lot of juice left over, which is going to make the pastry incredibly soggy. Ensure you drain as much of it as you can. (This does not make the pork mince dry. The excess liquid is mostly from the spinach and mushrooms).
Allow the mixture to cool for 10 minutes, preheat the oven to 180°C (with your baking tray in the oven!)
Once it has cooled, add the feta and egg (save a tablespoon for the egg wash). Mix thoroughly. Divide the thawed puff pastry into quarters. Spoon the pork mix onto one puff pastry square. Seal the edges with eggwash (or milk) and roll them up. Brush the top with egg wash (or milk). Place rolls onto the greaseproof paper, then onto the hot baking tray. Bake for 25-30 minutes, or until the pastry is golden.