Chinese five spice recipe

Sausage rolls with apple and 

Chinese Five Spice

Star anise is indeed the true star of our Chinese Five Spice Blend and its flavour has incredible affinity with apple. Added to good quality sausagemeat (we get ours from Grasmere Farm Shop in Hove) the spices and apple provide a unique twist to this classic Christmas party food. Choose plain sausagemeat, without herbs or other flavourings to let the spices and apples to come through. And in this recipe we’re using ready-made pastry – it’s Christmas – we’re cooking but we’re too busy for pastry from scratch!! - Makes around 14 mini sausage rolls






Ingredients

  • A medium bramley apple peeled, cored and chopped
  • 1 tsp Pinch Chinese Five Spice
  • 1 tsp sugar (optional)
  • 500g good quality sausagemeat
  • Sea salt
  • 300-350g puff pastry
  • 1 egg beaten
     

Method

Pre-heat the oven to 220°C, 200°C fan oven, gas mark 7.

Put the chopped apple in a small saucepan with a splash of water.  Cover and cook over a medium heat until the apple breaks down.  This won’t take long, so keep an eye on it to avoid burning.  Remove from the heat, add the Chinese Five Spice and sugar and set aside to cool slightly.

Put the sausagemeat in a mixing bowl, season with salt and add the spiced apple, mixing well.

Roll the puff pastry out into a rectangle about 40cm x 30cm then cut it in half lengthways to you have two pieces 40cm x 15cm each.  Spoon the sausagemeat mixture down the middle of each strip of pastry.  Carefully fold the pastry over the sausagemeat.  Use a fork dipped in beaten egg to press and secure the edge sealing in the sausagemeat.

Brush the remaining egg over the pastry then cut into 3 inch pieces and arrange on a baking tray lined with greaseproof paper.

Cook in the middle of the oven for 15-20 minutes, keeping an eye on them so they don’t burn. 

Allow to cool slightly before serving, but can also be eaten at room temperature.

Seasonings greetings! 

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