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Home  >  Inspire & Create  >  Christmas  >  Red Chicken Curry Sausage Rolls


Red Chicken Curry Sausage Rolls


15 mins


30 mins





Red Chicken Curry Sausage Rolls


  • 500g Coles RSPCA Approved Australian Chicken Breast Mince
  • 1 cup (70g) breadcrumbs (made from day-old bread)
  • 2 spring onions, chopped
  • ½ cup coarsely chopped coriander
  • 2 tbs red curry paste
  • 2 tsp 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
  • ¼ cup (55g) caster sugar
  • ¼ cup (60ml) boiling water
  • ¼ cup (60ml) fish sauce
  • 2 tbs rice vinegar
  • 2 tbs lime juice
  • 1 long red chilli, finely chopped (optional)


  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.
  2. Cut each pastry sheet in half. Place 1 pastry half on a clean work surface. Shape one 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 remaining pastry halves, mince mixture, egg and sesame seeds.
  3. Bake, swapping trays halfway through cooking, for 30 mins or until the pastry is puffed and chicken is cooked through.
  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.
  5. Place the sausage rolls on a serving platter. Serve with the dipping sauce.

SERVE WITH coriander leaves

Energy 417kJ/100 Cals (5%) Protein 6g (12%) Fat 4g (6%) Sat Fat 2g (8%) Sodium 462mg (23%) Carb 10g (3%) Sugar 3g (3%) Dietary Fibre 1g (3%)

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