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Ref: 195
Heading: Canapes & Nibbles
Cuisine: British & Irish
Food Type: Meat
No of Portions: 4
Change no of portions required to :

Ingredients & Prep

   200 g  Puff Pastry sheet
   180 g  Pork Mince
   25 g  Shallot chopped finely
   40 g  Breadcrumbs
   1 tbsp  Kcap Manis or dark soya sauce
   1 tsp  All Spice ground
   1 tsp  Black Pepper
   sprinkle  Sesame or nigella seeds
   1 tsp  Salt
   2 tsp  Dried Sage
   brushing  English mustard
   brushing  Egg beaten


  Step 1
Mix pork mince, shallot, breadcrumbs, kcap manis or soy sauce, salt & pepper in a bowl.
  Step 2
Lay out pastry on worktop, roll out pork mince mixture into a sausage shape about 1 to 2 cm in diameter, do it in short sections & put together when laying on the pastry, with a pastry brush a strip along the edge of shorter side of the pastry about 2 cm wide, place the sausage meat on top of the mustard strip & fold over the pastry allowing a 4 mm overlap, cut bottom layer at the same point, repeat until you have used up all of the sausage meat, impress overlap with a fork to seal, cut rolls into 4 cm pieces.
  Step 3
Egg wash rolls with a pastry brush then sprinkle with chosen seeds.
  Step 4
Place rolls on a baking sheet with a silicon mat, bake at 180'c for 20 to 25 mins or until golden brown.

Suggestion & Tips

Serve nice & warm.
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