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Thai Massaman Sausage Rolls

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Few people can resist a good sausage roll. Crispy, golden and flaky pastry encases tender, juicy meat – in this recipe, we’ve gone one step further and blended it with the perfect amount of fragrant Thai massaman curry paste. Rustle up a batch and get the party started.

WATCH THIS RECIPE

Thai Massaman Sausage Rolls

PREP TIME
10 minutes
COOK TIME
45 minutes
SERVES
Makes 12
Ingredients

½ cup panko breadcrumbs

1/3 cup coconut milk

400g (14 oz) chicken mince (you could also use beef mince)

2 tbsp Marion’s Kitchen Thai Massaman Curry Paste

6 makrut lime leaves, destemmed and finely sliced

2 tbsp fish sauce

2 sheets puff pastry

4 egg yolks, lightly whisked

black sesame seeds

 

Sweet chilli relish:

1/3 cup sweet chilli sauce

1 tbsp diced cucumber

1 tbsp finely diced red Asian shallots (or red onion)

Steps
Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Bake for 25 minutes or until golden and cooked through.

Step 5

In the meantime, make the sweet chilli relish by mixing the ingredients in a bowl.

Step 6

Serve the sausage rolls warm or at room temperature with the sweet chilli relish on the side.

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