Thai Chicken and Red Curry Paste Mini Sausage Rolls, “sound like they might be hot don’t they”. Well, they’re far from that, there’s enough curry paste to bring the wonderful Thai flavours out but not enough to add any heat.
These delectable Thai Chicken and Red Curry Paste Mini Sausage Rolls are packed with Thai aromatics and are a knockout. Talk about a winner!
Australian’s love a great sausage roll and you’ll find them popping up at many a party. We recently served these at a party and one guest declared he wanted to marry whoever made them! That’s a great compliment. 🥰
At a Glance This Is What You Need To Make Thai Chicken and Red Curry Paste Mini Sausage Rolls
black or white sesame seeds – optional
sweet chilli sauce to serve – optional
red curry paste
panko breadcrumbs, or fine breadcrumbs
kaffir lime leaves
Easy To Make Mini Sausage Rolls
Sausage rolls are the ultimate party food. They’re super easy to make, economical, so tasty, freeze like a dream and everyone loves them.
Basically you’re just adding the coconut milk to the panko crumbs to absorb for a few minutes. Next up you mix everything together and then place the filling on pastry, brush with egg and roll, and brush again with egg. How easy is that?
What Meat Are Sausage Rolls Made Of?
We’ve used chicken mince for our rolls, but feel free to substitute beef, pork, turkey or even prawn mince to make these sausage rolls. The Thai aromatics will work with any of these proteins and still deliver big time on flavour.
What Are Common Ingredients In Thai Food?
- Kaffir Lime Leaves – come as a double leaf. They are incredibly aromatic with a strong spiced-citrus, zesty flavour. They freeze like a dream, so keep some in the freezer on standby.
- Ginger – fresh ginger is slightly peppery and sweet with a pungent and spicy aroma that mellows when cooked.
- Fish Sauce – is one of the basic ingredients in Thai cooking. It tastes salty with hints of sweetness, and aids in balancing out the flavours adding a savoury umami element.
- Coconut Milk – mature coconuts are used to make a rich milk and that milk flavours the panko crumbs and keeps the sausage rolls moist.
- Red Curry Paste – The star ingredient is dried red chillies. It’s a very flavourful paste made with garlic, lemongrass, turmeric and shrimp paste.
- Lemongrass – has a citrus and lemon flavour with a lovely fragrance. The tough outer leaves need to be peeled back to get to the softer, tender layers. Lightly smashing the lemongrass releases the flavours.
- Garlic Chives – have a strong, pungent, ‘garlicky’ flavour.
What Are Panko Breadcrumbs?
The Secret To Making Moist Sausage Rolls
Panko breadcrumbs are a coarse Japanese breadcrumb. When mixed with the coconut milk they help keep the mini sausage roll moist. As the meat cooks and releases fat, the breadcrumbs soak it up and keep the moisture locked into the meat.
Egg Wash For Sausage Rolls
Brushing the sausage rolls with beaten egg and a dash of water (called an egg wash) gives the rolls a glorious golden brown colour that is slightly shiny.
It is an entirely optional step but gives your sausage rolls a more professional look.
What Are Puff Pastry Sheets Made Of?
Puff pastry is a flaky and light pastry made from a dough that has alternating layers of butter and dough. The simple ingredients are flour, butter, salt and water.
Making puff pastry from scratch is no small task. Completely achievable, but who wants to add hours onto making sausage rolls when you can buy fantastic puff pastry. Not us!
Puff pastry is available frozen in square 25cm (10 inch) sheets.
Check out our recipes for Easy Cheese Puff Tarts and Cheats Gourmet Sausage Rolls. They’re super easy to make and an absolute winner at a drinks party. P.S these can be made ahead and frozen too! Got to love that.
Quick and Easy Steps To Make Our Mini Sausage Rolls
- Mix the coconut milk and breadcrumbs together
- Prepare the egg wash
- Finely chop the onion, garlic chives, ginger and lemongrass
- Shred and finely chop the kaffir lime leaves
- Combine the soaked breadcrumbs with the remaining ingredients
- Mix well
- Shape the chicken mixture into an even sausage that runs the length of the pastry
- Paint egg wash along one side of the pastry
- Lift the unpainted side of the pastry over the meat and proceed to roll, finishing with the pastry seam on the bottom
- Using the egg wash paint the top and sides of the roll
- Dust with the sesame seeds
- Chill until firm then cut into bit sized pieces
- Evenly space on a baking sheet that has been lined with parchment
- Bake until crisp and golden
Can I Make Sausage Rolls Ahead Of Time?
Yes you can. Sausage rolls can be prepared up to two days in advance of baking them. You can even brush with the egg wash and sprinkle the sesame seeds on. Keep them well covered in the refrigerator.
How Long To Cook Sausage Rolls In Oven
Preheat your oven according to the puff pastry manufacturers instructions which should be around 220c (428f) on bake, not fan. Cook mini sausage rolls for around 20 minutes till golden brown and crispy.
Watch How To Make Thai Chicken And Red Curry Paste Mini Sausage Rolls
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How To Freeze Uncooked Sausage Rolls
Once you’ve made the sausage rolls place them on a tray lined with baking paper. Brush with the egg wash and sprinkle with sesame seeds. Score the sausage rolls to the size you want them.
Cover well with plastic wrap and place the tray in the freezer. Once frozen remove tray and wrap sausage rolls individually, date and pop them back in the freezer.
How To Cook Frozen Sausage Rolls
Preheat oven to pastry manufacturers instructions. (The temp should be around 220c (428f)). Line a low sided baking sheet with baking paper and place the rolls an 2.5 cm / 1 inch apart on the paper.
Bake for a further 5 minutes than if baking from fresh, say around 25 minutes till golden and crispy.
What Sauce Goes With Sausage Rolls
In our humble opinion, the only sauce to serve with these little beauties is a Thai sweet chiili sauce. Delicious! 😋
Don’t forget to rate this recipe and let us know what you thought when you make these fabulous Thai Chicken And Red Curry Paste Mini Sausage Rolls in the reviews below.
Thai Chicken And Red Curry Paste Mini Sausage Rolls
Thai Sausage Rolls are quick to make, economical, super tasty and freeze like a dream.
Packed with flavourful Thai aromatics these sausage rolls are a definite winner!
- 750g chicken mince (1 3/4 pounds)
- 1 cup panko breadcrumbs, or 1/2 cup fine breadcrumbs - IMPORTANT - see note 1 below
- 2/3 cup coconut milk
- 1/2 medium brown onion roughly chopped
- 7 1/2 cm piece of fresh ginger, roughly chopped (3 inches)
- 1/3 cup garlic chives, roughly chopped
- 5 lemongrass stalks, tough outer leaves removed and lightly bruised - see notes below, then roughly chopped
- 12 double kaffir lime leaves, middle stem removed, rolled and very finely sliced then chopped - see notes below
- 3 tablespoons fish sauce
- 3 tablespoons red curry paste
- 4 1/2 sheets frozen butter puff, or puff pastry 25cm (10 inches) square- see notes below
- 2 egg yolks mixed with 1 teaspoons water - just enough to thin the yolks
- 1 tablespoon black, or white sesame seeds - optional
- sweet chilli sauce to serve - optional
- preheat oven to 220c (430f) on bake, not fan
- in a large bowl mix the breadcrumbs and coconut milk together and put aside
- lightly beat egg yolks with the water and put aside
- place, onion, ginger, lemongrass and garlic chives into a small food processsor and blitz till finely chopped
- finely chop kaffir lime leaves
- add the chicken mince to the softened breadcrumbs followed by the blitzed onion mixture, kaffir lime leaves, fish sauce, and curry paste
- mix the ingredients till well blended
- Divide the mixture into 9 even portions - see note 4. below
- remove pastry from freezer one sheet at a time and cut the square sheet in half - see note 5. below
- place portions in the centre of the pastry and shape into an even sausage that runs the length of the pastry
- brush one long side of the pastry with egg wash about 2 1/2cm (1 inch) wide
- roll unbrushed side over meat and seal with the egg washed side
- place on a tray lined with baking (parchment) paper seam side down allowing about 4cm (1 1/2 inches) between each roll
- brush tops with egg wash and lightly sprinkle with sesame seeds
- pop the tray into the freezer for 20 minutes - see note 6. below
- remove tray from freezer and using a sharp knife cut the rolls into bite-sized pieces, or score the pastry at 1 inch intervals and bake as one long roll then cut into individual pieces using the score lines once baked.
- Note : sausage rolls can be frozen at this stage - see note 7. below
- place the tray into the oven and cook for 20 minutes till golden and crispy
- serve with sweet chilli sauce
- Panko bread crumbs are much coarser than fine breadcrumbs so if using fine breadcrumbs use only 1/2 cup otherwise the breadcrumbs will absorb more moisture and become too dry
- The stiff outer leaves of lemongrass need to be removed as they are woody. Once removed lightly bruise the lemongrass with a rolling pin or meat mallet which breaks the fibres and releases the aromatic oils.
- Kaffir lime leaves need to be hand-chopped rather than blitzed in the food processor as you don't want large chunks of leaf in the sausage rolls. ( they tend to be a bit tough )
- Weighing the meat filling produces even-sized sausage rolls that cook in the same amount of time. We found that 140gms / 5 oz makes a nice plump sausage roll for the size of the pasty. Too much filling and the sausage is too wide to form a roll with the pastry.
- PASTRY TIP - don't remove the pastry from the freezer till you're ready to use it. The sheets only take a few minutes to thaw, otherwise the pastry becomes too soft and difficult to handle.
- Placing the sausage rolls in the freezer allows the filling and pastry to firm up and prevents squashing the rolls while cutting or scoring.
- if cooking from frozen allow approximately 25 minutes to cook, or until they're golden and crispy