Thai Basil Sausage Rolls

The most ridiculously delicious twist on the nation's favourite savoury pastry.

30 minutes prep

30 minutes cook

Serves 5

Nell Carter

Ingredients

Sausage rolls:

500g pork mince (20% fat)

1 tbsp sesame oil

2 garlic cloves, minced

2shallots, finely diced

1–2 tspThai red chilli flakes or fresh chilli, finely chopped

1 tbspfish sauce

1 tbspsoy sauce

1 tbspoyster sauce (optional)

1 tspbrown sugar

2 eggs

2 tbspfresh coriander, stalks and leaves separated and roughly chopped

PackThai basil, half chopped

1 pre-rolled puff pastry sheet

1 tbspwhite or black sesame seeds

To serve:

50gmayonnaise

tbspsoy sauce

Thai sweet chilli sauce (or Prik Nam Pla)

You don't need to mess with a sausage roll. Nine time out of ten, it hits the spot. But for that one time it doesn't, try these instead. These Thai basil sausage rolls are packed with juicy pork, caramelised shallots and fragrant Thai spices, all wrapped in buttery puff pastry. They’re sweet, spicy, savoury, and completely moreish: a proper pub snack — just dialled all the way up.

Method

In a pan, gently heat sesame oil and sauté the chopped shallot, garlic, chilli and coriander stems until soft, lightly caramelised and fragrant. Remove from the heat and let cool slightly.

In a mixing bowl, combine pork mince with the cooled shallot mix, 1 egg, fish sauce, soy sauce, oyster sauce (if using), brown sugar, chopped coriander leaves and Thai basil. Mix well and chill in the fridge for 15–30 minutes.

Preheat the oven to 200°C (fan 180°C) and line a large baking tray with baking paper.

Unroll your puff pastry. Press Thai basil leaves into one side of the sheet and roll over them with a rolling pin to embed. Flip the pastry so the basil is on the underside. This step is optional but really elevates the end result!

Shape the pork mixture into a log down the centre of the pastry. Fold the pastry over the filling and roll to enclose. Trim any excess and seal the edge, crimping with a fork.

Brush the top with beaten egg. Slice into 5 or 6 rolls and space them out on the tray so the ends are just exposed.

Score each roll with diagonal cuts and sprinkle with sesame seeds.

Bake for 20–25 minutes until golden, puffed and cooked through.

Combine soy sauce and mayonnaise in a ramekin, and serve with sausage rolls alongside any other dips of choice.