Pork and Prawn Flat Sausage Roll

We saw Colin Fassnidge make a flat sausage roll on Better Homes and Gardens – with a prawn toast spin – and had to put it to the test. Pork and prawn with ginger, lime and chilli, spread flat between two sheets of All Butter Puff and baked until deep golden. It sounds unexpected, right up until you taste it. One tray feeds a crowd, and it goes fast.

Prep Time: 20 minutes
Cook Time: 35 minutes
Serves: 8-10 as a snack
Skill Level: easy

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Ingredients

500g pork mince
200g raw prawn meat, finely chopped
A generous knob of fresh ginger, finely grated
2 cloves garlic, finely grated
Zest of 2 limes
2–3 birds-eye chillies, finely chopped (to taste)
1 bunch spring onions, coarsely chopped
1 bunch coriander, roughly chopped
100g panko breadcrumbs
2–3 tbsp fish sauce
2 eggs
1 tsp salt
To assemble
2 sheets Carême All Butter Puff Pastry, defrosted
1 egg, lightly beaten, for egg wash
2 tbsp sesame seeds
Cracked black pepper

Method

Preheat the oven to 200°C fan-forced. Line a large baking tray with baking paper.
Place the pork mince and chopped prawns in a large bowl. Grate the ginger, garlic and lime zest straight in.
Add the chilli, spring onion, coriander, panko breadcrumbs, fish sauce, eggs and salt. Keep the spring onion chop nice and coarse — it gives you texture through the filling rather than disappearing into it.
Mix thoroughly with your hands until everything is evenly combined.
Lay one sheet of puff pastry on the prepared tray. Spread the filling evenly across the pastry, right out to the edges, keeping it flat and smooth.
Lay the second sheet of pastry over the top and press down gently to seal.
Brush generously all over with egg wash, then scatter with sesame seeds and plenty of cracked pepper.
Bake for 30–40 minutes, until deeply golden, well risen and cooked through.
Rest for 5 minutes, then slice into squares or fingers and serve.

Notes

Claire’s note

Don’t hold back on the herbs — a whole bunch each of spring onion and coriander is what makes this properly zesty, and two limes’ worth of zest lifts the lot. Wet your spoon before you spread the filling too. It stops everything dragging and sticking, and you’ll get it right out to the edges without tearing the pastry.