Cocktail Party Hawaiian Sausage Rolls With Pineapple Relish
Preparation time: 25 minutes
Cooking time: 10 minutes plus 25 minutes
- 1 large golden eschallot, finely chopped
- 350g/12.36ozs. pork mince
- 250g/8.83ozs. bacon or ham, finely minced
- 1/2 cup fresh breadcrumbs (I used brioche crumbs)
- 1 egg
- 1/3 cup tomato sauce or ketchup
- 1/3 cup pineapple relish* recipe below
- 3 sheets puff pastry
- 1 egg, beaten to glaze
Pineapple relish (idea: double or triple this and gift it to friends – it’s delicious!!)
- 1 teaspoon yellow mustard seeds
- 1 tablespoon oil
- 1 large golden eschallot, finely chopped
- 500g/1.1pounds pineapple pieces, diced finely
- 3/4 cup brown sugar
- 3/4 cup water
- 2 star anise
- 2-3 tablespoons apple cider vinegar (depending on taste)
- 1 teaspoon salt
Step 1 – First make the relish as you will put some of it inside the sausage roll (or you can leave it out to leave people to dip it but I find it tastes like an all in one offering if you put the pineapple relish inside). Heat a saucepan on medium heat without any oil and add the mustard seeds and wait until they start popping and turn brown. Add the oil and eschallot and cook until golden and fragrant.
Step 2 – Add the pineapple pieces, brown sugar, water, star anise, apple cider vinegar and salt and turn up to a simmer. Simmer with the lid on for 10 minutes and then remove the lid and allow it to become syrupy – about another 10-15 minutes or so. Place in a serving jar reserving 1/3 cup for the sausage rolls.
Step 3 – Line two baking trays with parchment. Thaw the puff pastry. In a bowl add the eschallot, pork mince, bacon or ham, breadcrumbs, egg and tomato sauce/ketchup and mix to combine.
Step 4 – Cut each puff pastry square sheet in half to get two rectangles per sheet. Brush with the egg glaze on the vertical side and shape the pork filling and place down the centre of the pastry. Spoon a little relish alongside the pork filling and roll up the sides to create a long roll. Place on the prepared trays and refrigerate for about 30-60 minutes. This will make the pastry crisper and puffier when you bake them.
Step 5 – Preheat oven to 220C/440F and glaze the sausage rolls. Cut into desired sizes. Bake for 20 minutes or until golden. Serve with extra pineapple relish.