Name: Pork, lemongrass and ginger sausage scrolls
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 500g lean pork mince; 2 green onions, finely chopped; 1 Tbsp lemongrass paste; 1 Tbsp finely grated fresh ginger; 2 cloves garlic, crushed; 2 makrut (kaffir) lime leaves, finely shredded; 1 long red chilli, finely chopped; Sea-salt flakes and freshly ground black pepper, to season; 4 sheets frozen puff pastry, partially thawed; 1 egg, lightly beaten; Sesame seeds, to sprinkle; CHILLI DIPPING SAUCE; 1/4 cup caster sugar; 1/2 cup water; 1 long red chilli, finely chopped; 1 tsp soy sauce; 1 tsp fish sauce

Pork, lemongrass and ginger sausage scrolls

A twist on classic flavours.

Makes 24

Prep

30M

Cook

25M

Total

55M

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Craving something that’s savoury and aromatic? These pork, lemongrass, and ginger sausage scrolls are the ultimate fusion of bold flavours and irresistible textures.

With tender pork, fragrant lemongrass and a hint of zingy ginger, each bite offers a perfect balance of spice and warmth. Whether you’re looking for an impressive appetiser or a satisfying snack, these golden, flaky scrolls are sure to become your new favourite treat.

Ingredients

500g lean pork mince

2 green onions, finely chopped

1 Tbsp lemongrass paste

1 Tbsp finely grated fresh ginger

2 cloves garlic, crushed

2 makrut (kaffir) lime leaves, finely shredded

1 long red chilli, finely chopped

Sea-salt flakes and freshly ground black pepper, to season

4 sheets frozen puff pastry, partially thawed

1 egg, lightly beaten

Sesame seeds, to sprinkle

CHILLI DIPPING SAUCE

1/4 cup caster sugar

1/2 cup water

1 long red chilli, finely chopped

1 tsp soy sauce

1 tsp fish sauce

Method

Step 1

Preheat oven to 220°C/200°C fan-forced. Line two large oven trays with baking paper.

Step 2

Combine mince, spring onion, lemongrass, ginger, garlic, lime leaves and chilli in a bowl. Season.

Step 3

Place two pastry sheets on a flat surface, slightly overlapping on one side to form a large rectangle. Press edges together to secure. Brush a little egg around the edge of the pastry. Spoon half the mince mixture onto the pastry and spread out to form a thin layer, leaving a 1cm edge on all sides. Roll up pastry firmly from one short end to form a log. Brush with egg and sprinkle with sesame seeds. Repeat with remaining pastry, mince mixture, egg and sesame seeds.

Step 4

Trim the ends and cut the logs into 12 equal slices (if it’s a warm day, place unsliced logs on a tray in the freezer for 5 minutes to firm to make slicing easier). Arrange slices on trays, allowing room to spread. Sprinkle with more sesame seeds.

Step 5

Bake 20–25 minutes or until golden, puffed and cooked through.

Step 6

Meanwhile, for the dipping sauce, put the sugar, water, chilli, soy and fish sauces in a small saucepan over medium heat. Cook, stirring, until the sugar is dissolved. Simmer for 5 minutes to thicken slightly. Remove from heat and cool for 10 minutes. Serve scrolls with dipping sauce.