Chinese Sausage Rolls Recipes

Steps:

• Roll out the pastry to a 35 x 30cm rectangle on a surface lightly dusted with flour. Trim the edges neatly, then cut in half lengthways to form two long strips. Spread with a thin layer of the apple sauce, pickle or chutney, leaving a border along the edges.
• Tip the sausagemeat into a large bowl, add 3 tbsp cold water and squash together. Divide the mixture in two and mould each half into a cylindrical shape. Put each portion of meat into the middle of a pastry strip, leaving a border at either side. Brush the pastry border and the top of the sausage mix with the beaten egg. Fold one edge of the pastry over the meat and roll to encase, then use a fork to press the pastry edges together. Cut the sausage rolls into 5cm lengths and arrange on a lined baking tray. Chill for 20 mins. Can be made a day ahead or frozen for up to one month; to bake from frozen, add an extra 10 mins to the cooking time.
• Heat oven to 200C/180C fan/gas 6. Brush the sausage rolls with the rest of the beaten egg and sprinkle with the sesame seeds or nigella seeds (if using). Bake for 30-35 mins until the pastry is deep golden. Transfer the sausage rolls to a wire rack and leave to cool for 10 mins.

Steps:

• Pastry-.
• Sift the flour and baking powder on to a working surface and make a well in the center.
• Cream the oil and sugar with the warm water, then pour into the well.
• Gradually work in the flour and mix into a soft dough.
• Knead until a smooth dough is formed.
• Cover with a damp cloth and set aside for 50 minutes.
• Turn the dough on to a lightly floured table and roll out into a 0.
• 6cm thick rectangle.
• Cut the rectangle into 1.
• 2cm X 20cm strips.
• Filling-.
• Wash and halve the Chinese sausages lengthwise.
• Cut into 7.
• 5cm lengths Using a strip of dough, make a spiral around a piece of Chinese sausages.
• Put each roll on a sheet of oblong paper, then arrange in a steamer.
• To Complete-.
• Bring half a wok of water to the boil over high heat and sit the steamer in the wok.
• over tightly with the lid and steam the Chinese sausage rolls over high heat for 12 minutes.
• Remove and serve hot.