Recipe

Chipotle pork rolls

Make the most of your new appliance.

  • 40 mins cooking
  • Serves 8
  • Print
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The next big thing to hit the small appliance market is the sensational sausage roll maker! Like its pie making cousin, this inexpensive benchtop machine is super simple to use, incredibly versatile and is creating just as much online buzz.
Of course, it's perfect for making a host of pastry-wrapped delights using classic mince-based fillings and flavour combinations. This book also offers a range of inventive recipes for 'everything but sausage rolls' from spring rolls to apple pies and everything in between. Get the kids in on the fun and let their imagination run wild!
For more recipes you can now buy the Women's Weekly The Sausage Roll Maker or more recipes for your Pie Maker.

Ingredients

  • 560 slow-cooked pork shoulder with barbecue sauce (see notes)
  • 2 tablespoons chipotle in adobo, chopped finely
  • 2 teaspoons maple syrup
  • 3 teaspoons red wine vinegar
  • 8 x 20cm flour tortillas
  • cooking-oil spray
  • whole-egg mayonnaise and lime wedges, to serve
Pico de Gallo
  • 1 medium tomato (150g), chopped finely
  • 1 medium red onion (170g), 
chopped finely
  • 2 teaspoons fresh lime juice
  • 2 tablespoons finely chopped fresh coriander, plus extra sprigs to serve

Method

  • 1
    Shred pork; place in a bowl. Add barbecue sauce sachet, chipotle, syrup and vinegar; season. Stir to combine.
  • 2
    Heat tortillas according to packet directions (see notes).
  • 3
    Place a tortilla on a work surface; spoon 2 heaped tablespoons pork mixture on tortilla, 4cm up from bottom edge in a 10cm log shape. Fold bottom edge of tortilla over filling, roll over once; fold in sides, then continue rolling to enclose filling. Repeat to make 8 rolls.
  • 4
    Spray a 4-hole (2-tablespoon) sausage roll maker with oil.
  • 5
    Place four rolls in holes; spray tops with oil. Turn machine on. Close lid; cook for 5 minutes or until golden. Transfer to a tray; cover to keep warm. Turn machine off for 5 minutes to cool slightly. Repeat with remaining rolls.
  • 6
    Meanwhile, make pico de gallo. Combine ingredients in a bowl. Season to taste.
  • 7
    Serve pork rolls with pico de gallo, extra coriander sprigs, mayonnaise and lime wedges.

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