Sesame and spring onion sausage rolls

We had to come up with another idea for everybody’s favourite, the sausage roll. This year – an asian twist!

ready in 45mins • Makes 48-60 rolls 400g of each sausage meat and pork mince

8 spring onions, finely chopped

2 garlic cloves, crushed a handful of coriander and parsley, finely chopped

4tbsp soy sauce

3tbsp sesame oil

2tbsp honey

1.5cm piece of ginger, grated

1 egg zest and juice of 1 lime

2 x 320g puff pastry

2 egg yolks, beaten black sesame seeds, to garnish 1

Heat the oven to 200C/Gas Mark 6. Mix the sausage meat and pork mince with the spring onions, garlic, coriander, parsley, soy sauce, sesame oil, honey, ginger, egg, and lime juice and zest.

2 Roll the puff pastry sheets out to measure 20x45cm each. Cut each piece in half lengthways. Divide the sausage meat and pork mince into 4 and spread 2 long lines down the length of each piece of pastry. Roll the pastry over and seal with the beaten egg yolk. Brush the logs with the rest of the egg yolk, then sprinkle over the black sesame seeds. Cut each log into 12-15 pieces and place on a baking tray. Bake for 20-25mins, until the pastry is golden brown and risen.

Per serving: Cals 101-80, Fat 7-5g,

Sat fat 2.5-2g, Carbs 6-5g