Tom Yum Sausage Rolls

Cook Time 40 minutes

Servings 16 rolls


500g pork and veal mince
2 tbsp tom yum paste
1 small carrot, peeled and grated
1 red onion, finely diced
1 stick celery, finely diced
1 clove garlic, finely chopped
1 tbsp potato starch
1 tsp white pepper
2 sheets frozen puff pastry, partially thawed
1 egg, lightly beaten
Nuoc cham (or if you’re feeling super Aussie, sweet chilli) sauce, to serve


In a large mixing bowl, combine the mince, tom yum paste, carrot, onion, celery, garlic, potato starch and white pepper and mix well with clean hands until everything is combined. Throwing the mixture vigorously against the side of the bowl or on a clean bench top will help. Work quickly, keeping the mixture as cool as possible, then cover and refrigerate until needed. When you are ready to assemble, place a sheet of thawed puff pastry onto a clean surface and cut in half, lengthways.

Remove the sausage mixture from the fridge and roll a log about 2.5cm in thickness and place it lengthways onto the pastry, closer to one edge. Carefully roll the pastry, making sure the filling is snug to the pastry with no gaps, and seal the edge where the pastry meets with egg.

Repeat until you have used all of the filling. When ready to cook, preheat the oven to 200˚C. Cut the sausage rolls into desired size, brush with remaining egg yolk and place on a baking tray lined with baking paper.

Bake for 20 minutes or until the pastry is golden. Set aside to cool slightly, then watch them disappear!


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