Thai style Sausage Roll Wreath

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Inspired by my lovely @yuimiles with her Thai Money bags recipe, I’ve used almost the same ingredients for this scrumptious sausage roll wreath! I’ve been asked by BBC Radio Derby to do a cheats recipe for going to a buffet on New Years Eve!! Something really easy but impressive and so tasty! It doesn’t compare to supermarket sausage rolls! I especially love the Thai flavours in this, it’s somewhat a bit different after all that festive food eating! Tear them off and Dunk them in sweet chilli sauce! This recipe is easily adapted for Vegans just switch the sausage meat to Vegan sausage alternative!

 Makes 2 wreaths

  • 3 spring onions finely chopped
  • 2 cloves garlic diced
  • 1 carrot grated
  • 2 handfuls bean sprouts diced
  • 350 grams good quality sausage meat or Veggie sausage alternative
  • 2 tbsp oyster sauce of Vegan Soy Sauce
  • 1 heaped tsp or black pepper
  • 1 packet pre rolled puff pastry
  • 1 egg whisked or vegan milk

Turn your oven on to 200 degrees. Then chop the veggies, place the sausage meat in a bowl.
Thai style Sausage Roll Wreath

Throw in the chopped veggies, oyster sauce and black pepper, mix with your hand.

On a baking tray line it with baking paper.
Thai style Sausage Roll Wreath

Unroll the pastry then place half the sausage mixture along each end, (the widest)

In a bowl whisk the egg, or put in the milk. Using a pastry brush coat the spare sides of the pastry.

Cut a line down the middle and roll the pastry, carefully make sure you overlap the edges.

Place onto the baking tray, shape into a ring, cut lines into the ring but leave part attached into the middle.

Take each piece and turn it up slightly, then coat with egg or the milk. Place in the oven for 25 – 35 minutes checking it halfway there.

Serve and tuck in !

Recipe By Emilys Home Cooked Kitchen

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