Watch Eva Pau's Asian Christmas on the 22 & 23 December on RTÉ One.
Ingredients
Serves: 6- 8
Makes: 2 wreaths
Prep Time: 20-25mins
Cook Time: 35mins
- 500g sausage meat
- 3 tbsp Ssamjang
- 2 packets of ready-rolled puff pastry
- 1 tsp gochujaru
- 2 cloves of garlic, very finely minced
- 1 spring onion, finely chopped
- 1tsp Lee Kum Kee Pure Sesame Oil
- 1tsp sugar
- 2 pinches of black pepper
- 1 egg, beaten
- white, black and green sesame seeds, roasted.
Spicy Mayo:
- 3 tbsp mayonnaise
- 2 tsp of Lee Kum Kee Chiu Chow Chilli Oil
- 1tsp sugar
- pinch of salt and pepper
Method
- In a bowl, add your sausage meat and mix together the ssamjang, minced garlic, spring onions, gochujaru, sugar, sesame oil and black pepper. Combine well.
- Fill a piping bag or ziplock bag with the sausage meat mixture.
- Take your rolled puff pastry and cut 3inches off, to make a 12inch x 6inch rectangle.
- With the long edge facing you, cut lengthways down the centre creating two pastry bases.
- Pipe 1-inch from the edge a line of sausagemeat. Then roll the pastry over to cover the sausagemeat. Then brush some egg wash over the exposed pastry and keep rolling until you end up with a nice, neat log.
- With the seam facing down, you want to mark 8 equal lines on the log and make an incision only two-thirds of the way through the roll. Repeat with the second pastry base.
- Now, connect the two rolls onto a baking sheet and form a circle where the exposed ends meet. Carefully twist each sausage roll a little so the sausage meat is slightly exposed facing upwards.
- Brush the top of the sausage roll wreath with egg wash. Sprinkle with a mix of roasted sesame seeds. Bake in the oven for 35 mins at 180degrees fan.
- For your dipping sauce, mix together mayonnaise, chilli oil, sugar, salt, and pepper.
- Your sausage roll wreath is ready to serve with your dipping sauce.
