Cooking for a crowd? Serve up these red chicken curry sausage rolls - they’ll disappear before your eyes!
Serves2424
Cook time30 mins30 minutes
Prep time15 mins15 minutes
Ingredients
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 tbs 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 red chilli, finely chopped (optional)
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
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 1 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 the 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 the 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.
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 tbs 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 red chilli, finely chopped (optional)
Description
Cooking for a crowd? Serve up these red chicken curry sausage rolls - they’ll disappear before your eyes!
Method
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 1 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 the 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 the 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.
