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Red chicken curry sausage rolls recipe
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Try these spicy red chicken curry sausage rolls for a delicious twist on a classic favorite.
Ingredients:
  • 500g Australian Chicken Breast Mince
  • 70g breadcrumbs
  • 2 spring onions, chopped
  • 125.00 ml coarsely chopped coriander
  • 56.00 gm red curry paste
  • 8.00 gm brown sugar
  • 6.10 gm fish sauce
  • 1 lime, juiced
  • 2 sheets frozen puff pastry, just thawed
  • 1 Free Range Egg, lightly whisked
  • 6.00 gm sesame seeds
  • 55g caster sugar
  • 60ml water
  • 60ml fish sauce
  • 40.00 ml rice vinegar
  • 42.00 gm lime juice
  • 1 long red chilli, finely chopped (optional)
Instructions:
  • - Preheat your oven to 200°C. - Line 2 baking trays with baking paper. - In a bowl, combine mince, breadcrumbs, spring onion, coriander, curry paste, sugar, fish sauce, and lime juice. Mix with your hands until well combined. - Divide the mixture into 4 portions.
  • Cut each pastry sheet in half. Place one half on a clean work surface. Shape one portion of mince mixture into a 3cm x 24cm log and place it along one long edge of the pastry. Roll up the pastry to enclose the filling. Lightly brush with egg, sprinkle with sesame seeds, cut into 6 pieces, and place on a lined tray. Repeat the process with the remaining ingredients, making multiple batches.
  • Bake for 30 minutes, swapping trays halfway through, until the pastry is golden and the chicken is cooked through.
  • Make the dipping sauce by mixing sugar and boiling water in a heatproof bowl until sugar dissolves. Then, add fish sauce, vinegar, lime juice, and chili if desired. Stir to combine.
  • Arrange the sausage rolls on a stylish platter and pair them with the delicious dipping sauce.

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