Dumpling Sausage Rolls

We're surprised it's taken use 10 years to get here to be honest. Ground meat wrapped in some sort of carbohydrate - are dumplings and sausage rolls siblings separated at birth?

30 minutes prep

15 minutes cook

Serves 6-8

Hugh Woodward

Ingredients

1 packet pre rolledpuff pastry

1 , beatenegg yolk

2 tbspmixed sesame seeds

300 gground pork

150 gfinely chopped prawns

1 tbspflaked sea salt

2 tspwhite pepper

1 tbspginger garlic paste

1 tspvegetable oil

1 tspsesame oil

We're on a bit of a dumpling roll at the moment. Everything that can be dumplingified (a new word) will be, and that includes the British classic sausage roll. Particularly that sausage roll from Greggs, and absolute icon of British street food, train station snacks - a liminal zone between meat and pastry. But it really works. The pork and prawn mixture is cooked perfectly. The pastry crisp and complimentary. Give it a try this weekend!

Method

If your pastry is frozen, defrost it before you commence. If it's chilled, crack on! Cut the pastry into 12 rectangles, 6 of them slightly wider than the other 6 as these will lay on top of the dumpling mixture.

Cut the slashes in the top pastry rectangles as per the video and brush with egg yolk. Scatter with sesame seeds.

Mix the filling ingredients (from the pork to sesame oil) until finely mixed and place in a piping bag. Pipe the filling down the length of the 6 bottom rectangles of pastry and brush the sides with egg yolk, then press the tops on and seal the edges.

Place in an airfryer at 180°C and cook for 15 minutes or until the pastry has puffed up, is golden brown and the filling is piping hot.

Serve with your normal dumpling dipping sauces.