These Red Curry Sausage Rolls take the classic Aussie party snack to the next level. Juicy chicken mince is mixed with Marion’s Kitchen Thai Red Curry Paste, fragrant makrut lime leaves, and a splash of coconut milk for that unmistakable Thai flavour. Wrapped in buttery puff pastry and sprinkled with sesame seeds, they bake up golden and flaky. Paired with a spicy hot mayo dipping sauce, these rolls are guaranteed crowd-pleasers at parties, family gatherings, or weekend snacking. If you love sausage rolls with a twist, this recipe will become your go-to!
For the Sausage Rolls:
½ cup panko breadcrumbs
⅓ cup coconut milk
400g chicken mince (or beef mince)
2 tbsp Marion’s Kitchen Thai Red Curry Paste
6 makrut lime leaves, destemmed and finely sliced
2 tbsp fish sauce
2 sheets puff pastry
4 egg yolks, lightly whisked
1 tbsp black sesame seeds
For the Hot Mayo:
½ cup Marion’s Kitchen Coconut Sriracha sauce
½ cup kewpie mayonnaise
- Preheat oven to 200°C/390°F. Combine the panko breadcrumbs and coconut milk in a small bowl. Set aside for 2-3 minutes to soften. Then mix the breadcrumbs with the chicken, curry paste, makrut lime leaves and fish sauce.
- Take one sheet of puff pasty and cut in half. Shape a quarter of the chicken mix into a sausage shape down the centre of one strip of pastry. Brush one side of the pastry with egg yolk. Then roll the pastry over the filling to cover. Slice into 3 small sausage rolls. Transfer to a baking tray lined with baking paper. Repeat with the remaining pastry and filling.
- Brush the tops of the sausage rolls with egg yolk. Refrigerate for 5 minutes to allow the egg wash to set. Then brush again with another layer of egg yolk. Sprinkle with sesame seeds.
- Bake for 25 minutes or until golden and cooked through.
- In the meantime, make the Hot mayo by mixing the ingredients in a bowl.
- Serve the sausage rolls warm or at room temperature with the Hot mayo on the side.
