THAI-STYLE SAUSAGE ROLLS RECIPE
Give the classic British sausage roll a vibrant Thai makeover! This recipe wraps a beautifully aromatic and savoury pork filling – kicked up with red curry paste, fresh herbs, and fish sauce – in delicate, flaky puff pastry. Topped with sesame seeds, these bite-sized treats are incredibly moreish and perfect for parties, picnics, or a special buffet.
Ingredients (makes 30 rolls)
For the Pork Filling:
- 500g Pork Mince
- 1 bunch of Spring Onions, finely sliced
- A large handful of Fresh Coriander, finely chopped
- A small handful of Fresh Mint, finely chopped
- 2 tsp Fish Sauce
- 1 tbsp Soy Sauce
- 6 tsp (approx. 2 tbsp) Thai Red Curry Paste
For Assembly:
- 1 x 320g ready-rolled Puff Pastry Sheet
- 1 medium Egg, beaten
- 2 tbsp Sesame Seeds
- A pinch of freshly ground Black Pepper
- Sweet Chilli Dipping Sauce, to serve
Method
- Make the Pork Filling: In a medium bowl, combine the pork mince, finely sliced spring onions, chopped coriander, chopped mint, fish sauce, soy sauce, and Thai red curry paste. Use your hands to mix everything together thoroughly. Cover the bowl and pop it in the fridge for at least 1 hour to let all those lovely Thai flavours develop.
- Prepare the Pastry: Preheat your oven to 200°C (180°C Fan, Gas Mark 6). Lightly flour your work surface and unroll the puff pastry sheet. You should have a rectangle of about 30cm x 40cm. Cut the pastry in half lengthways to create two long strips.
- Assemble the Rolls: Divide the chilled pork filling into two equal portions. Mould each portion into a long sausage shape down the centre of each pastry strip.
- Seal and Glaze: Brush the exposed pastry on either side of the filling with the beaten egg. Carefully fold one side of the pastry over the filling, then roll it up to enclose the pork, sealing it carefully along the join. You should now have two very long sausage rolls. Brush the tops of each roll with more beaten egg, then sprinkle generously with sesame seeds and a little freshly ground black pepper.
- Chill for Easy Slicing: This is a brilliant tip for getting perfect sausage rolls! Place the long rolls on a tray and put them in the freezer for 30 minutes. This firms everything up and makes slicing them a doddle.
- Slice and Bake: Using a sharp serrated knife, carefully slice each long roll into 15 equal, bite-sized pieces. Arrange the rolls on two baking trays lined with baking paper, making sure to place them with the pastry seam underneath.
- Bake to Perfection: Bake for 20-25 minutes, or until the pastry is puffed up, golden brown, and the filling is cooked through.
- Serve: Let the sausage rolls cool on a wire rack for a few minutes before serving. They are best served warm with a sweet chilli sauce for dipping.
THAI CORIANDER (PAK CHEE THAI)
£2.50
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Note
- Don’t Skip the Chilling: The 1-hour chilling time for the filling really helps the flavours to meld together. The 30-minute freeze before slicing is also a game-changer for getting neat, professional-looking rolls.
- Make Ahead: You can assemble and slice the sausage rolls a day in advance. Arrange them on the baking trays, cover with cling film, and keep them in the fridge. Just brush with egg and bake when you’re ready.
- The Filling: Good quality pork mince with a decent fat content (around 20%) will give you the most juicy and flavourful results.
