Asian sausage rolls

Everyone loves sausage rolls and these Asian sausage rolls will become your new family favourite. One bite, with its rich Asian inspired flavours, will have you hooked and coming back for more. Make extra and freeze them for later. Try cutting them bigger and have them for lunch with a salad.

  • Prep Time

    20 Minutes
  • Cook Time

    30 Minutes
  • Makes

    24 Sausage rolls


  • 2 sheets puff pastry, defrosted
  • 400g minced pork
  • 3 spring onions very finely diced
  • 3 Chinese lap cheong sausage very finely diced
  • 2 tablespoons Ketchup manis (sweet thick soy sauce)
  • ½ teaspoon five spice powder (optional)
  • 2 teaspoons sesame oil
  • 1 teaspoon of freshly ground black pepper
  • 1 egg lightly beaten
  • 2 tablespoons sesame seeds

To serve

  • Chinese chilli sauce
  • Soy sauce

You'll Need

  • Multix Bake


  1. Preheat oven to 170oC Line a large oven tray with Multix Bake.
  2. In a large bowl vigorously mix together the minced pork, diced spring onion, diced Chinese sausage, ketchup manis (Indonesian: kecap manis), five spice and sesame oil. Work with your clean hands or a large metal spoon until the pork mince mixture appears slightly sticky and clumps together well.
  3. Place a sheet of Multix bake on a large chopping board. Place a sheet of puff pastry on top. Using a very sharp knife cut the pastry in half. Separate the 2 rectangles of pastry.  Using 2 spoons or your clean fingers place a ¼ of the pork mince length ways down the middle of each rectangle of pastry.  Brush one long side of the pastry with beaten egg or water. Fold the other edge over the mince and press down firmly with your fingers.  Crimp the sealed edges with a fork. Roll them so the seam is under the roll. Cut each long roll into 6 ( bite size) and place on the lined baking tray allowing a 3cm space between each sausage roll  to allow room to rise.  Repeat with the other sheet of  pastry and the remaining filling.
  4. Brush the top of the sausage rolls with beaten egg and sprinkle with sesame seeds. Bake for about 30 minutes or until the pastry is golden and the pork filling is cooked through.
  5. Serve hot with Chinese chilli sauce and soy or sweet chilli sauce