Red chicken curry sausage rolls

Tasty Red chicken curry sausage rolls Recipe

Whip up a batch of these red chicken curry sausage rolls for a twist on the regular sausage roll recipe.
Red chicken curry sausage rolls
Prep Time : 0:15 | Cook Time : 0:30 | Total Time : 0:45 | Serving : 24 person.


  • 500g Coles RSPCA Approved Australian Chicken Breast Mince

  • 1 cup (70g) breadcrumbs (made from day-old bread)

  • 2 spring onions, chopped

  • 1/2 cup coarsely chopped coriander

  • 2 tbs red curry paste

  • 2 tsp brown sugar

  • 1 tsp fish sauce

  • 1 lime, juiced

  • 2 sheets frozen puff pastry, just thawed

  • 1 Coles Australian Free Range Egg, lightly whisked

  • 2 tsp sesame seeds

Dipping sauce

  • 1/4 cup (55g) caster sugar

  • 1/4 cup (60ml) boiling water

  • 1/4 cup (60ml) fish sauce

  • 2 tbs rice vinegar

  • 2 tbs lime juice

  • 1 long red chilli, finely chopped (optional)


  • Step 1

    Preheat oven to 200°C. Line 2 baking trays with baking paper. Place mince, breadcrumbs, spring onion, coriander, curry paste, sugar, fish sauce and lime juice in a bowl. Use your hands to mix until combined. Divide into 4 portions.

  • Step 2

    Cut each pastry sheet in half. Place 1 pastry half on a clean work surface. Shape one portion of mince mixture into a 3cm x 24cm log. Place along 1 long edge of the pastry half. Roll up to enclose the filling. Lightly brush with a little egg and sprinkle with sesame seeds. Cut into 6 pieces and place on a lined tray. Repeat, in batches, with remaining pastry halves, mince mixture, egg and sesame seeds.

  • Step 3

    Bake, swapping trays halfway through cooking, for 30 mins or until the pastry is puffed and chicken is cooked through.

  • Step 4

    Meanwhile, to make the dipping sauce, combine sugar and boiling water in a heatproof bowl. Stir until the sugar dissolves. Add fish sauce, vinegar, lime juice and chilli, if using. Stir to combine.

  • Step 5

    Place the sausage rolls on a serving platter. Serve with the dipping sauce.

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