- Serves: makes about 30 rolls
- Cook Time: 25 minutes
- Prep Time: 35 minutes
- Effort: easy
- oil, for greasing
- 50 g unsalted, skinned peanuts
- 250 g pork sausage meat
- 1-2 tbsp Thai red curry paste, depending on how much spice you like
- 1 large handful of coriander leaves, roughly chopped
- 375 g read-rolled puff pastry
- flour, for dusting
- 1 egg yolk
- 1 tbsp milk
- chilli dipping sauce, to serve
- 1 lime, cut into wedges, to serve
1. Preheat the oven to 190C/170C fan/gas 5 and grease a baking sheet with a little oil. Put the peanuts in a food processor and whizz until finely chopped.
2. Remove one-third from the bowl and leave to one side. Add the sausage meat, Thai red curry paste and coriander to the food processor bowl and blend to combine.
3. Lay the pastry out flat on a lightly floured surface and cut into two long strips. Mix together the egg yolk and milk to make an egg wash, then brush the borders of the pastry with a little of the egg wash.
4. Using wet hands to stop it sticking to you, divide the sausage meat in half and shape each piece into a long, thin sausage, the length of the pastry. Put one on top of each pastry strip, then fold over the pastry to seal in the sausage meat. Roll the whole thing over so the sealed edge is underneath. The sausage rolls can now be kept in the fridge for 24 hours, lightly covered with cling film, or they can even be frozen for up to 3 months and defrosted before cooking.
5. Using a sharp knife, cut into bite-sized sausage rolls, discarding the pastry ends, and score a couple of slits in the top of each one. Brush with the remaining egg wash and scatter over the reserved peanuts. Carefully lift onto the prepared baking sheet and bake for 2025 minutes until cooked through and golden.
6. Serve warm with chilli dipping sauce and lime wedges.
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