METHOD
- Preheat the oven to 200°C fan-forced. Line a large baking tray with baking paper.
- Place the pork mince and chopped prawns in a large bowl. Grate the ginger, garlic and lime zest straight in.
- Add the chilli, spring onion, coriander, panko breadcrumbs, fish sauce, eggs and salt. Keep the spring onion chop nice and coarse — it gives you texture through the filling rather than disappearing into it.
- Mix thoroughly with your hands until everything is evenly combined.
- Lay one sheet of puff pastry on the prepared tray. Spread the filling evenly across the pastry, right out to the edges, keeping it flat and smooth.
- Lay the second sheet of pastry over the top and press down gently to seal.
- Brush generously all over with egg wash, then scatter with sesame seeds and plenty of cracked pepper.
- Bake for 30–40 minutes, until deeply golden, well risen and cooked through.
- Rest for 5 minutes, then slice into squares or fingers and serve.
Source: https://www.caremepastry.com.au/recipe/pork-and-prawn-flat-sausage-roll/
