You will need…
good quality pork sausages 6, skinned
ginger 1 tsp of finely grated
coriander 1 tbsp of finely chopped
sesame oil a few drops
puff pastry 250g
chilli jelly or jam 1 tbsp
egg 1, beaten
(1 hour, serves 6)
Heat the oven to 200C/fan 180C/gas 6. Mix the sausage meat, ginger, coriander and sesame oil well together. Roll out the pastry thinly and trim to a rectangle 35x30cm.
Put on a baking tray lined with baking paper. Spread a thin layer of the chilli jelly down the middle section of the pastry.
Arrange the sausage mix down the middle of the rectangle leaving a 2cm gap
at either end.
Cut strips either side of the sausage
meat 2cm thick.
Fold up the bottom and top ends and then fold alternate strips of the pastry up and over the sausage so they cross over each other neatly. Brush with beaten egg and sprinkle with sesame seeds. Bake for 35 minutes until crisp and golden.