Recipes, re-invented from cooking shows
Dan's Dumplings in Disguise Sausage Rolls
Prep. Time:
Baking Time:
Total Time:
1 hour
30 mins
2 hours 30 mins
Serves:
12 rolls
Dan Hunter created this dish for Great British Bake Off ™ Series 14. Drawing on his love of dim sum, he wrapped a punchy pork-and-prawn filling seasoned with ginger and garlic in a five-spice rough puff, finished with sesame seeds and a soy dip. Paul admired the colour and the seeded finish, and Pru...
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Ingredients
FOR THE FIVE-SPICE ROUGH PUFF PASTRY: Plain (all-purpose) flour — 300 g (2 1/2 cups), plus extra for dusting Chinese five-spice — 2 g (1 tsp) Fine salt — 3 g (1/2 tsp) Cold unsalted butter — 250 g (1 cup), cubed and kept fridge-cold Ice-cold water — 150 ml (2/3 cup), added gradually
FOR THE PORK & PRAWN FILLING: Pork mince — 450 g (1 lb), around 20% fat Raw prawns, peeled — 200 g (7 oz), roughly chopped Water chestnuts — 100 g (1/2 cup), finely chopped (optional) Spring onions — 3, finely sliced Fresh ginger — 15 g (1 tbsp), grated Garlic cloves — 3, minced Light soy sauce — 30 ml (2 tbsp) Shaoxing wine — 15 ml (1 tbsp), or dry sherry Toasted sesame oil — 10 ml (2 tsp) Chinese five-spice — 1 g (1/2 tsp) White pepper — 0.5 g (1/4 tsp) Cornflour (cornstarch) — 8 g (1 tbsp)
TO ASSEMBLE: Egg — 1, beaten, for egg wash Sesame seeds — 18 g (2 tbsp), white and/or black
FOR THE SOY DIPPING SAUCE: Light soy sauce — 45 ml (3 tbsp) Rice vinegar — 15 ml (1 tbsp) Toasted sesame oil — 5 ml (1 tsp) Caster sugar — 4 g (1 tsp) Fresh ginger — small piece, finely julienned Red chilli — 1/2, finely sliced (optional) Spring onion — 1, sliced
EQUIPMENT: Large mixing bowl and a small bowl for egg wash Rolling pin and a cool, lightly floured surface Sharp knife or bench scraper 2 baking sheets lined with parchment Pastry brush Box grater or microplane Small bowl for the dipping sauce
Method
STEP 1: MAKE THE FIVE-SPICE ROUGH PUFF
Whisk the flour, five-spice and salt together. Add the cold cubed butter and toss to coat, flattening the cubes between your fingers into rough flakes — you want visible shards of butter, not a crumb. Add the ice-cold water a little at a time and bring together into a shaggy, streaky dough. On a floured surface, roll to a long rectangle, then fold in three like a letter. Give it a quarter turn and repeat the roll-and-fold three or four times, chilling for 15 minutes whenever the butter softens. Wrap and rest in the fridge for at least 30 minutes. Keeping everything cold is the whole game.
STEP 2: MAKE THE FILLING
Pulse or finely chop the prawns so they bind the pork without disappearing into it. Combine the pork, prawns, water chestnuts, spring onions, ginger and garlic. Add the light soy sauce, Shaoxing wine, toasted sesame oil, five-spice, white pepper and cornflour, and mix thoroughly for a minute until the mixture turns slightly tacky — that stickiness gives a springy, juicy bite. Fry a teaspoon to taste and adjust the seasoning; the prawn and water chestnut keep it succulent.
STEP 3: CHILL THE FILLING
Cover the filling and chill for 20–30 minutes. Cold filling is easier to shape and helps the pastry stay crisp rather than soften from within.
STEP 4: ROLL, FILL AND SHAPE
Roll the pastry to a rectangle about 3–4 mm thick and cut into two long strips. Pipe or spoon a line of filling down one side of each strip. Brush the far edge with egg wash, then roll the pastry over the filling to enclose, sealing seam-side down. Trim the ends and cut each log into six — twelve rolls in all. Score the tops lightly.
STEP 5: EGG WASH, SEED AND REST
Space the rolls on the lined sheets. Brush all over with egg wash and scatter generously with sesame seeds. Chill the shaped rolls for 15–20 minutes while the oven heats; a cold start gives the rough puff its best lift.
STEP 6: BAKE
Bake at 400°F (200°C) for 25–30 minutes, until the pastry is deep golden and crisp, the layers visibly flaked, and the filling cooked through. If the tops colour before the base crisps, drop the temperature slightly and give them a few more minutes so the base bakes fully.
STEP 7: MAKE THE DIPPING SAUCE AND SERVE
Stir together the light soy sauce, rice vinegar, toasted sesame oil and caster sugar until the sugar dissolves, then add the julienned ginger, chilli and spring onion. Serve the sausage rolls warm with the soy dip alongside.
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Instructions
FOR THE FIVE-SPICE ROUGH PUFF PASTRY:
Plain (all-purpose) flour — 300 g (2 1/2 cups), plus extra for dusting
Chinese five-spice (/interesting-ingredients/chinese-five-spice-powder)— 2 g (1 tsp)
Fine salt — 3 g (1/2 tsp)
Cold unsalted butter — 250 g (1 cup), cubed and kept fridge-cold
Ice-cold water — 150 ml (2/3 cup), added gradually
FOR THE PORK & PRAWN FILLING:
Pork mince — 450 g (1 lb), around 20% fat
Raw prawns, peeled — 200 g (7 oz), roughly chopped
Water chestnuts — 100 g (1/2 cup), finely chopped (optional)
Spring onions — 3, finely sliced
Fresh ginger — 15 g (1 tbsp), grated
Garlic cloves — 3, minced
Light soy sauce (/interesting-ingredients/light-soy-sauce)— 30 ml (2 tbsp)
Shaoxing wine (/interesting-ingredients/shaoxing-wine)— 15 ml (1 tbsp), or dry sherry
Toasted sesame oil (/interesting-ingredients/toasted-sesame-oil)— 10 ml (2 tsp)
Chinese five-spice (/interesting-ingredients/chinese-five-spice-powder)— 1 g (1/2 tsp)
White pepper — 0.5 g (1/4 tsp)
Cornflour (cornstarch) — 8 g (1 tbsp)
TO ASSEMBLE:
Egg — 1, beaten, for egg wash
Sesame seeds — 18 g (2 tbsp), white and/or black
FOR THE SOY DIPPING SAUCE:
Light soy sauce (/interesting-ingredients/light-soy-sauce)— 45 ml (3 tbsp)
Rice vinegar — 15 ml (1 tbsp)
Toasted sesame oil (/interesting-ingredients/toasted-sesame-oil)— 5 ml (1 tsp)
Caster sugar (/interesting-ingredients/caster-sugar)— 4 g (1 tsp)
Fresh ginger — small piece, finely julienned
Red chilli — 1/2, finely sliced (optional)
Spring onion — 1, sliced
EQUIPMENT:
Large mixing bowl and a small bowl for egg wash
Rolling pin and a cool, lightly floured surface
Sharp knife or bench scraper
2 baking sheets lined with parchment
Pastry brush
Box grater or microplane
Small bowl for the dipping sauce
Heading 5
Ingredients
STEP 1: MAKE THE FIVE-SPICE ROUGH PUFF
Whisk the flour, five-spice and salt together. Add the cold cubed butter and toss to coat, flattening the cubes between your fingers into rough flakes — you want visible shards of butter, not a crumb. Add the ice-cold water a little at a time and bring together into a shaggy, streaky dough. On a floured surface, roll to a long rectangle, then fold in three like a letter. Give it a quarter turn and repeat the roll-and-fold three or four times, chilling for 15 minutes whenever the butter softens. Wrap and rest in the fridge for at least 30 minutes. Keeping everything cold is the whole game.
STEP 2: MAKE THE FILLING
Pulse or finely chop the prawns so they bind the pork without disappearing into it. Combine the pork, prawns, water chestnuts, spring onions, ginger and garlic. Add the light soy sauce, Shaoxing wine, toasted sesame oil, five-spice, white pepper and cornflour, and mix thoroughly for a minute until the mixture turns slightly tacky — that stickiness gives a springy, juicy bite. Fry a teaspoon to taste and adjust the seasoning; the prawn and water chestnut keep it succulent.
STEP 3: CHILL THE FILLING
Cover the filling and chill for 20–30 minutes. Cold filling is easier to shape and helps the pastry stay crisp rather than soften from within.
STEP 4: ROLL, FILL AND SHAPE
Roll the pastry to a rectangle about 3–4 mm thick and cut into two long strips. Pipe or spoon a line of filling down one side of each strip. Brush the far edge with egg wash, then roll the pastry over the filling to enclose, sealing seam-side down. Trim the ends and cut each log into six — twelve rolls in all. Score the tops lightly.
STEP 5: EGG WASH, SEED AND REST
Space the rolls on the lined sheets. Brush all over with egg wash and scatter generously with sesame seeds. Chill the shaped rolls for 15–20 minutes while the oven heats; a cold start gives the rough puff its best lift.
STEP 6: BAKE
Bake at 400°F (200°C) for 25–30 minutes, until the pastry is deep golden and crisp, the layers visibly flaked, and the filling cooked through. If the tops colour before the base crisps, drop the temperature slightly and give them a few more minutes so the base bakes fully.
STEP 7: MAKE THE DIPPING SAUCE AND SERVE
Stir together the light soy sauce, rice vinegar, toasted sesame oil and caster sugar until the sugar dissolves, then add the julienned ginger, chilli and spring onion. Serve the sausage rolls warm with the soy dip alongside.
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