Makes 24 party size or 8 large
You think you can hurt me? I’ve put kimchi into every dish possible during lockdown. I’m immune!
I baked half and froze half (freeze in logs and cut and decorate after they’ve thawed out a bit). Be careful that the sausages you get aren’t too salty to begin with as these are flavour packed, no sauce needed! However, I thought these would be really nice with a sharp daikon pickle between bites to cut through the richness, I’ll do that next time.
450g Organic Beef Sausages (or meat alternative snags could work)
¾ cup kimchi, squeezed of liquid and chopped
3 spring options, finely sliced
1 heaped tbs gochujang paste
Drizzle sesame oil
2x sheets puff pastry
Egg Wash & Decoration
1 egg, beaten
Black sesame seeds
Nori Furikake sprinkles
Preheat oven to 200°C fan-forced and prepare an oven tray with baking paper.
With a knife, score the sausage lengthways and peel off the skins, then transfer to a mixing bowl. Add chopped kimchi, spring onions, gochujang paste and sesame oil and mix well until all incorporated.
Divide mixture into 4 portions. Lay a sheet of pastry on a flat surface and cut down the centre to make 2 portions then lay a roll of the beef mixture on each. Neatly roll the pastry over tightly with the seam on the bottom. Repeat with the other pastry sheet and mixture.
Slice into portions and arrange on an oven tray. Brush egg mixture over the tops, then sprinkle sesame and nori furikake.
Bake for 25-30 minutes or until golden and cooked through.