Pork Baking

Pork and miso sausage rolls

Name: Pork and miso sausage rolls recipe
Yield: 16
Ingredients: 20.00 ml extra virgin olive oil; 1 medium onion, finely chopped; 1 celery stalk, finely chopped; 1 small carrot, finely chopped; 800g pork mince; 30g breadcrumbs; 1 egg, plus 1 extra egg, lightly beaten; 40.00 ml miso paste (we used red); 20.00 ml seasoning; 15g ginger; 2 long green shallots, finely chopped; 2 sheets frozen puff pastry, thawed (we used Carême); Black and white sesame seeds, to sprinkle; Tomato sauce or tomato relish, to serve

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by delicious. team

delicious. team

Sep 26, 2024

"First Sunday back home in Melbourne from Tokyo, I make sausage rolls for myself and the kids and their lunch for the coming week. It’s something we miss, and are excited about making. I add some miso to the mince as extra flavour, and lots of vegetables. It’s our kids’ favourite.’ – Meg Tanaka, co-founder and food director of CIBI cafes and design stores in Melbourne and Tokyo.

1 tbs extra virgin olive oil
1 medium onion, finely chopped
1 celery stalk, finely chopped
1 small carrot, finely chopped
800g pork mince
3/4 cup (30g) panko breadcrumbs
1 egg, plus 1 extra egg, lightly beaten
2 tbs miso paste (we used red)
1 tbs shio koji (see recipe notes)
3cm piece fresh ginger (15g), finely grated
2 long green shallots, finely chopped
2 sheets frozen puff pastry, thawed (we used Carême)
Black and white sesame seeds, to sprinkle
Tomato sauce or tomato relish, to serve

Method

1.

Heat oil in a large frypan over medium heat. Cook onion, celery and carrot, stirring occasionally, for 5 minutes, or until soft. Transfer to a large bowl and stand for 10 minutes to cool.
2.

Add mince, breadcrumbs, 1 egg, miso, shio koji, ginger and shallot to cooled vegetable mixture. Season to taste and use your hands to thoroughly mix.
3.

Preheat oven to 200°C/180°C fan-forced. Line 2 large baking trays with baking paper.
4.

Place pastry on benchtop and cut each sheet into 2 long rectangles. Divide filling into 4 portions and arrange each portion along 1 long pastry edge in a log shape. Roll up to enclose filling. Cut each log into 4 segments (see recipe notes) and place seam-side down on prepared trays. Brush with beaten egg and sprinkle with sesame seeds. Score each roll several times with a sharp knife and bake for 30-35 minutes, until pastry is deep golden brown.
5.

Cool slightly on trays. Serve hot or warm with tomato sauce or relish.

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Recipe Notes

You can freeze the rolls at this stage to bake later. To bake from frozen, increase cooking time by 5 minutes. You can also cut them into shorter rolls to serve them as finger food.

Shio koji is a Japanese seasoning made from fermented rice, salt and water. It's available from Asian grocers.