Chilli Pork Sausage Rolls - cooking recipe

Ingredients

1 kg pork mince
1/4 cup chopped coriander (I prefer parsley)
1/3 cup sweet chili sauce
1 long red chile, seeded and chopped very finely
2 teaspoons grated ginger
2 cups fresh breadcrumbs
1 egg, lightly beaten
1 tablespoon reduced-sodium soy sauce
3 spring onions, finely chopped
1 clove garlic, crushed
4 sheets frozen puff pastry, thawed
1 egg, extra,lightly beaten

Preparation

Preheat oven to 200C.
Cut each pastry sheet in half.
Mix together pork mince, coriander, chilli sauce, chilli, ginger, breadcrumbs, egg, soy sauce, spring onions and garlic until combined.
Divide the mix into 8 portions and roll each portion into a sausage shape.
Place along the centre of each pastry sheet.
Roll to enclose, placing the pastry seam underneath.
Cut each roll into 4 sausage rolls and place on a greased and lined baking tray.
Brush with beaten egg.
Bake for 25 minutes or until golden and cooked through.
Serve with extra chilli sauce.
These can be frozen uncooked and stored for later.
Just defrost and cook when needed.