For the rough-puff pastry
- 225g plain flour
- 125g slightly salted butter, wrapped in foil and chilled
Butter is a dairy product made from separating whole milk or cream into fat and…
For the filling
- 400g pack pork sausages
- 2 tsp five-spice powder
- 2 tbsp oyster sauce
- 2 tbsp hoisin sauce
- thumb-sized piece ginger, finely grated
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- a little flour, for dusting
Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…
- 1 egg, beaten
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 1 tbsp black and white sesame seeds
You can make the pastry up to 2 days before. Weigh the flour into a bowl and add 1/2 tsp salt. Holding the butter by the foil (to prevent it from becoming too warm), grate it directly into the flour on the coarse side of the grater. Dip the block of butter into the flour every now and then, and mix the grated butter into the flour with a cutlery knife to prevent it clumping together in the bowl. When the butter is evenly distributed throughout the flour, pour in 100g cold water. Mix with the cutlery knife until it clumps together. Tip onto your work surface and knead briefly to bring the pastry together – don’t overwork or you’ll lose the pockets of butter, which will create the layers. Wrap in cling film and chill for at least 30 mins.
Heat oven to 200C/180C fan/gas 6 and line two baking trays with parchment. Squeeze the sausagemeat from the skins into a bowl. Add the five-spice, oyster sauce, hoisin and ginger. Mix until fully combined.
Lightly flour your work surface. Roll out the pastry to the thickness of a 50p coin, then use a 10cm biscuit cutter to stamp out as many circles as you can. Fold the scraps back on themselves, but don’t scrunch up the pastry, or you’ll lose the layers. Re-roll and stamp out a few more if you can – you should make 18-20.
Scoop the sausage mixture into balls (the size of cherry tomatoes) with a spoon and put in the middle of each pastry circle. Brush a little beaten egg over the pastry, then fold three sides in to partially cover the sausage and create a triangle shape, pinching the corners together. Brush more egg over the top of the pastry and sprinkle with sesame seeds. Arrange on the trays and bake for 25 mins until golden brown. Cool on the trays, ready to pack up for a picnic – or serve warm. Will keep in the fridge for up to 2 days.