Name: Colin’s newest sausage roll recipe is inspired by a Chinese restaurant favourite
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6
Ingredients: 2 large sheets butter puff pastry, lightly thawed; 2 egg yolks, for brushing; 5 teaspoons white and black sesame seeds; Cracked black pepper; Filling; 500g pork mince; 200g good quality peeled prawn meat, chopped finely; Knob of ginger, grated; 1 large bunch green spring onions, chopped; 2 cloves garlic, finely chopped; 1 bunch coriander, washed and chopped; 2 - 3 tablespoons fish sauce; Juice and zest of 2 limes; 3 birds-eye chillies, finely chopped; 100g dried breadcrumbs; 2 eggs; Salt and white pepper, to taste

Colin Fassnidge has done it again, turning the humble sausage roll into a Chinese-restaurant classic. Prawn toast may be incredible on its own, but when you combine it with extra flaky pastry and pork mince, it turns into a dinnertime masterpiece.

The best part is, there’s no deep frying involved! Throw your prawn toast sausage roll in the oven to bake, and dinner is ready.

Ingredients

2 large sheets butter puff pastry, lightly thawed

2 egg yolks, for brushing

5 teaspoons white and black sesame seeds

Cracked black pepper

Filling

500g pork mince

200g good quality peeled prawn meat, chopped finely

Knob of ginger, grated

1 large bunch green spring onions, chopped

2 cloves garlic, finely chopped

1 bunch coriander, washed and chopped

2 – 3 tablespoons fish sauce

Juice and zest of 2 limes

3 birds-eye chillies, finely chopped

100g dried breadcrumbs

2 eggs

Salt and white pepper, to taste

Method

Step 1

Using clean hands, mix filling ingredients in a large bowl until well combined. Season with salt and white pepper.

Step 2

Lay one sheet of pastry onto a large baking tray lined with baking paper. Using back of a wet spoon, spread mixture evenly over pastry right to the edges. Season with salt and pepper. Top with remaining sheet of pastry, pressing lightly to seal.

Step 3

Brush pastry top with egg. Sprinkle liberally with sesame seeds and a bit of salt and black pepper. Bake for 30 – 40 minutes, or until pastry is golden brown.

Step 4

Remove and cut into slices. Serve hot.

Colin Fassnidge Chef

Colin brings his signature cheeky Irish flair to Better Homes and Gardens, joining the top-rating lifestyle program during its 30th anniversary year and becoming the latest ingredient in Australia’s favourite Friday night tradition.