The humble sausage roll gets a Korean twist, with gochujang chilli paste and kimchi ketchup making things much more interesting.
600g beef mince
1 tbsp gochujang chilli paste
1 eschalot (French shallot), grated
1 carrot, coarsely grated
1 tbsp soy sauce
2 sheets frozen puff pastry, thawed and halved
1 egg, lightly beaten
black and white sesame seeds, for sprinkling
½ cup kimchi, chopped
1⁄4 cup honey
2 tbsp tomato paste
1 tbsp gochujang
1. Preheat the oven to 200C fan-forced (220C conventional). Mix together the mince, gochujang, eschalot, carrot, and soy in a bowl.
2. Divide the mixture into 4 even portions and roll into sausage shapes. Place down the centre of each pastry half and brush the edges with egg.
3. Roll to enclose, ensuring the seam is underneath, and place on lightly greased oven trays lined with baking paper. Brush the pastry with egg and sprinkle with the sesame seeds. Cook for 25 minutes or until golden and cooked through.
4. Meanwhile, to make the ketchup, place the kimchi, honey, tomato paste, gochujang and 2 tablespoons of water in a small saucepan over medium heat. Bring to a simmer and cook for 3 minutes, or until reduced and sticky. Set aside to cool.
5. Serve sausage rolls with kimchi ketchup.