Real Recipes From Real Home Cooks ®

awesome sesame pork roll appetizers

Recipe by
Andy Anderson !
Wichita, KS

Okay, you’re having a holiday open house, and your guests are milling about looking for things to nosh on. And they have this desperate “I’m hungry” look on their faces. No problem, in several places around the house you have trays with various things to nibble on; including these little babies. I created these this morning, around 4:30am. They are easy peasy to make, and all you have to do is pop them into the oven, and let your guests have at it. They even freeze quit well, so you can make them ahead of time. So, you ready… Let’s get into the kitchen.

yield 6 serving(s)
prep time 30 Min
cook time 30 Min
method Bake

Ingredients For awesome sesame pork roll appetizers

  • 1 Tbsp
    sesame oil
  • 1 lb
    ground pork
  • 1 Tbsp
    sesame seeds
  • 2 Tbsp
    ginger, freshly ground
  • 2 Tbsp
    garlic, freshly ground
  • 2 Tbsp
    tamari sauce
  • 1 Tbsp
    sriracha sauce
  • 8 oz
    water chestnuts, chopped
  • 1/2 c
    scallions, minced
  • 1/4 c
    fresh cilantro, minced
  • 2 lg
    eggs, beaten
  • 1 pkg
    puff pastry
  • 1 Tbsp
    sesame oil
  • sesame seeds, for topping the rolls
  • 1 lg

How To Make awesome sesame pork roll appetizers

  • 1
    Gather your ingredients.
  • 2
    In a large skillet over medium heat, add the ground pork, plus the minced garlic, ginger, and 1 tablespoon of sesame seeds.
  • 3
    Cook until the pork is browned, and thoroughly cooked through.
  • 4
    Chef’s Note: Use a wooden spoon and mash and mix the ingredients until they are completely broken up.
  • 5
    Chef’s Note: I usually put the cooked ingredients into a food processor, fitted with an S-blade, and give it a few pulses. This ensures that the mixture is finely and evenly ground.
  • 6
    Thoroughly drain the pork, and return to the skillet.
  • 7
    Chef’s Tip: You want as much of the grease out of the pork as possible. I drain mine on a couple of paper towels.
  • 8
    Return the skillet to the stovetop and reduce the heat to medium low, and then add tamari and Sriracha sauce. Stir to combine.
  • 9
    Add the water chestnuts, the scallions, and cilantro, and stir to combine.
  • 10
    Continue to stir for 2 to 3 minutes, and then remove the pan from the heat.
  • 11
    When the mixture has sufficiently cooled, add the beaten eggs, and stir to combine.
  • 12
    Reserve the mixture.
  • 13
  • 14
    Place a rack in the middle position, and preheat the oven to 425f (220c).
  • 15
    Take a baking sheet and line with parchment paper.
  • 16
    Beat the egg and 1 tablespoon of sesame oil with 2 tablespoons of water.
  • 17
    Lightly flour a work surface and then cut the puff pastry into 4-inch squares.
  • 18
    Chef’s Note: One of the standard sizes for store-bought puff pastries is 4x4 inches.
  • 19
    Use a rolling pin to roll out to 5x5 inches.
  • 20
    Place 3 tablespoons of the pork mixture down the middle of the puff pastry.
  • 21
    Brush the edges of the pastry with the egg wash.
  • 22
    Roll up and place, seam side down on the parchment-lined baking sheet.
  • 23
    Brush the tops of the rolls with the egg wash, and then sprinkle with some sesame seeds.
  • 24
    Place into the oven, and bake for 20-25 minutes, until light brown.
  • 25
    Cut on the bias, and serve with some Chinese mustard. Enjoy.
  • 26
    Keep the faith, and keep cooking.