Ingredients
600 g pork mince
¼ cup hoisin sauce
½ cup fresh breadcrumbs
2 eggs
2 sheets puff pastry, partially thawed
2 tsp rice bran oil
1 tsp SIDS CRAZY SALT
400 g stir-fry vegetables
SIDS SALT & PEPPER to taste
Directions
Preheat oven to 220ºC/200ºC fan-forced. Line a large baking tray with baking paper.
Combine mince, hoisin sauce, breadcrumbs and 1 egg in a bowl. Season with SIDS SALT & PEPPER.
Lightly beat remaining egg. Cut 1 pastry sheet in half crossways. Shape ¼ mince mixture into a 24 cm-long sausage. Place along edge of 1 pastry sheet half. Brush opposite edge with egg. Roll up pastry to enclose filling. Cut in ½. Place, seam-side down, on prepared tray. Repeat with remaining pastry, mince mixture and egg. Brush tops with egg.
Bake for 20-25 minutes until golden and puffed.
Heat a wok over high heat. Add oil. Swirl to coat. Stir-fry vegetables for 2 minutes until starting to soften. Sprinkle with SIDS CRAZY SALT. Stir-fry for 2 minutes until tender. Serve sausage rolls with vegetables.
