Are there dairy-free options?

Yes, many store-bought puff pastries are naturally dairy-free, but always check the label. For the egg wash, you can use a mixture of plant-based milk and a little oil for a similar golden finish.

How can I make them less spicy?

Reduce the amount of curry paste and balance the flavor with more coconut cream or a mild vegetable purée. This keeps the aromatic flavors without overwhelming heat, making them suitable for children or those sensitive to spice.

What can I use instead of puff pastry?

If you don’t have puff pastry, you can use shortcrust pastry for a denser, more biscuit-like texture, or even filo pastry for an extra crisp and delicate shell. Each type of pastry gives a different mouthfeel, so choose based on your preference.

Can I make the filling ahead of time?

Yes, you can prepare the filling a day in advance. Store it in an airtight container in the refrigerator. This not only saves time on the day of baking but also allows the flavors to develop more deeply overnight.

Thai Red Curry Sausage Roll – The Most Delicious Recipe You’ll Try

Description

These Thai Red Curry Sausage Rolls combine flaky puff pastry with a flavorful filling of sausage mince infused with red curry paste, garlic, onion, and aromatic herbs. Finished with sesame seeds for a nutty crunch, they’re perfect as a party snack or appetizer, served with sweet chili or tomato sauce.

Ingredients

Scale

2 ready roll puff pastry, defrosted
500g sausage mince
2 cloves garlic, chopped
½ medium size onion, diced
½ carrot, grated
1–1.5 tbsp red curry paste
½ tsp palm sugar
1 tbsp fish sauce or a little salt to taste
1 tbsp oil
¼ cup panko breadcrumbs or normal breadcrumbs
1 egg plus 1 yolk, beaten
¼ cup chopped spring onion and coriander
Black and white sesame seeds for sprinkling
Tomato sauce or sweet chilli sauce, to serve

Instructions

Preheat oven to 190°C (fan forced) and prepare a baking tray.
Heat oil in a frying pan over medium heat. Add garlic and fry for a few minutes, then add onions.
Add red curry paste and fry until fragrant.
Season with palm sugar and fish sauce. Turn off the heat and allow the mixture to cool.
In a mixing bowl, combine sausage mince with the cooled red curry mixture, breadcrumbs, chopped coriander, and spring onion. Mix well and set aside.
Cut each sheet of puff pastry in half lengthways.
Divide the sausage mixture into 4 portions and spread each along the length of the pastry, leaving 1cm on both edges.
Roll the pastry around the sausage mixture and brush the ends with beaten egg to seal.
Cut each roll into 6 pieces (or smaller if desired) and place on the prepared baking sheet.
Brush the tops with beaten egg and sprinkle with black and white sesame seeds.
Bake for 25–30 minutes until pastry is puffed and golden and meat is cooked through.
Remove from oven and serve warm with tomato sauce or sweet chilli sauce.

Notes

Ensure the sausage filling is cooled before adding to the pastry to prevent sogginess.
Adjust the amount of red curry paste to suit your spice preference.
These can be prepared ahead of time and baked just before serving.
Leftovers can be stored in the fridge for up to 3 days and reheated in the oven for best results.

Nutrition

Serving Size: 1 piece
Calories: 130
Sugar: 1g
Sodium: 190mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 0.5g
Protein: 5g
Cholesterol: 25mg

Keywords: Thai red curry sausage rolls, sausage roll recipe, puff pastry appetizers, party snacks, Thai fusion food