Black Pepper Minced Meat in Puff Pastry Roulade
1 roll puff pastry
200g minced meat
150g chestnut mushrooms, roughly chopped
2 tbsp oyster sauce
1 tbsp dark soy sauce
1 tbsp light soy sauce
1 tsp minced ginger
1 tsp minced garlic
2 tsp ground black pepper
1 tsp five-spice powder
salt and sugar, to taste
a little water
Heat pan under medium heat.
When the pan is hot, add the minced meat and cook until the mince meat changes color. Add ginger and garlic in and saute for about 1 minute.
Add the rest of the seasonings in and water. Stir and cook until the meat sauce comes to a simmer. Lower heat and let the meat sauce simmer for about 20-30 minutes. Set aside and leave it to cool.
In a small bowl, break an egg and whisk a little.
Unfold each sheet of puff pastry. Using a pastry brush, spread egg on top, spreading it evenly on the puff pastry.
Sprinkle cooled minced meat over the dough.
Roll the pastry into a log and let the dough chill in the fridge for at least half an hour.
Starting at one end, cut off pieces of the log, in slices about 2 inches in thickness.
Place on large parchment lined baking sheets and bake in 180C oven for 20 - 30 minutes.