Ingredients
| 500g good-quality, sausage meat or plain sausages (use your favourite) | |
| 4 tablespoons UmamiBee The Trio Ginisa (Filipino Sauté Base) | |
| 400g ready-made puff pastry | |
| 1 egg, beaten | |
| 2 tablespoons sesame seeds | |
| ketchup, to serve |
UmamiBee The Trio Ginisa (Filipino Sauté Base) is a flavour bomb in a jar, so keep it on hand to add depth to a variety of dishes. Here I have mixed it with plain sausage meat to make a next-level sausage roll. I prefer beef or chicken so I use good-quality, but plain, sausages split but you can use sausage meat or your favourite vege option. Serve with the UmamiBee Filipino Banana Ketchup for an extra special combination.
Instructions
| 1. | Put the sausage meat into a bowl (if using sausages, slice them open and peel off and discard the skins). |
| 2. | Add The Trio Ginisa sauce and mix well. |
| 3. | Cut the pastry into two and roll each out to a rectangle about 14cm x 60cm. |
| 4. | Position one pastry rectangle with one long edge closest to you and lay half the sausage along the centre of the rectangle. |
| 5. | Brush the far edge of the pastry with water, then roll up away from you, finishing with the seam-side down. |
| 6. | Repeat with the rest of the pastry and sausage meat. |
| 7. | Refrigerate for at least 30 minutes, or you can put in an airtight container overnight in the fridge. |
| 8. | Heat the oven to 180°C. |
| 9. | Cut the long rolls into 3cm pieces and place on a baking tray. |
| 10. | Brush with the egg and sprinkle with sesame seeds. |
| 11. | Bake for 25-30 minutes until golden. Serve with ketchup. |