Method:

Preheat the oven to 180°C (356°F). Line two baking trays with baking paper and set aside.

Onion Mixture:

Preheat a wok, or non-stick frying-pan, to medium high.

Add 1 tablespoon grapeseed oil.

Lightly stir-fry the onions, garlic, chilli, salt, and pepper together. 

Continue until the onions and garlic become translucent and fragrant. About 3-5 minutes.

Set aside to cool.

Asian Pork Filling: 

Using a medium/large sized bowl, and clean dry hands, combine the pork mince, pork sausages, sesame seed oil, ginger, light soy, dark soy sauce, salt, pepper, Chinese five-spice, MSG powder, and cooled onion mixture together.

Evenly divide the pork mixture into 4 batches.

Spread each batch along the length of a sheet of puff pastry.

Fold the pastry over to form a long sausage roll.

Brush the edge with the beaten eggs to stick the pastry together.

Turn the sausage rolls over making sure the seam is facing down.

Brush over with extra egg wash.

Sprinkle with poppy and sesame seeds.

Using a sharp knife, cut 6-8 mini sausage rolls from each long roll.

Place the rolls onto the lined trays and bake for 12-18 minutes, or until the pastry is lightly golden brown and the pork is cooked through.

Set aside on a wire cooling rack for 8-10 minutes.

Garnish with spring onions before serving.