Thai sausage rolls fuse bold Southeast Asian flavors with the classic crunch of puff pastry, creating an irresistible party snack. The meat gets a vibrant kick from coriander, lime and red curry paste, all wrapped into golden, flaky rolls perfect for dipping in sweet chili sauce. These crowd-pleasers are easy to prepare ahead and bake fresh for gatherings.
Ingredients:
1 Pack ready rolled puff pastry
500g Sausage meat
250g Belly pork minced
80g Fresh white breadcrumbs
1 Bunch chopped coriander
3 Lime leaves (finely chopped)
15g Red curry paste
2 Beaten eggs
Method:
Bake for 18 minutes until the pastry is deep golden
Cut the pastry sheet in half lengthways to form two long strips.
Tip all the ingredients (apart from the egg) into a bowl, mix well.
Divide the mixture in two and mould each half into a long sausage shape.
Put each portion of meat into the middle of a pastry strip, leaving a border at either side. Brush the pastry border and the top of the sausage mix with the beaten egg. Fold one edge of the pastry over the meat and roll to encase
Cut the sausage rolls into 5cm lengths and arrange on a lined baking tray (makes 14) Chill for 20 mins
Heat the oven to 200C/180C fan/gas 6. Brush the sausage rolls with the rest of the beaten egg and sprinkle with cumin seeds and Maldon Sea salt