There’s something incredibly satisfying about biting into a warm, flaky sausage roll, especially when it carries a bold twist like these Red Curry Sausage Rolls. They’re buttery on the outside, juicy and savory on the inside, with just enough Thai-inspired heat to keep things exciting. This recipe takes a classic comfort snack and gives it a fresh, modern flavor that feels special without being complicated.
The first time I made these red curry sausage rolls, it was for a casual weekend get-together. I wanted something easy that still felt memorable. I had puff pastry in the freezer and ground pork in the fridge, then spotted a jar of red curry paste hiding in the back. That small addition changed everything. The aroma alone sold everyone before they even tasted them. Since then, these rolls have become a go-to alongside favorites like my Cheesy Taco Sticks and Fajita Chicken Casserole whenever I need a crowd-pleasing bite.
Red Curry Sausage Rolls
Ingredients
Equipment
Method
- In a large bowl, combine ground pork, red curry paste, garlic, green onions, soy sauce, ginger, and black pepper. Mix until fully combined but not overworked.
- Preheat your oven to 400°F. Roll out the puff pastry sheets on a lightly floured surface and cut each sheet in half lengthwise.
- Divide the sausage mixture evenly and shape it into logs along the center of each pastry strip. Brush one edge with egg wash, roll tightly, and seal. Place seam-side down.
- Cut each roll into 2-inch pieces. Arrange on a lined baking sheet, brush with egg wash, and sprinkle with seeds if using.
- Bake for 20–25 minutes until puffed and deeply golden.
- Serve hot with sweet chili sauce or spicy mayo. These pair beautifully with lighter sides.
Nutrition
Notes
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Let us know how it was!Why You’ll Love Red Curry Sausage Rolls
These Red Curry Sausage Rolls strike the perfect balance between familiar and exciting. The puff pastry stays crisp and golden, while the filling delivers layers of flavor from garlic, curry paste, and juicy sausage. They work just as well for parties as they do for easy lunches or cozy dinners with a salad on the side.
If you enjoy bold yet comforting recipes like my Creamy Garlic Parmesan Chicken or Million Dollar Soup, this recipe will fit right into your rotation.
Ingredients You’ll Need
For the Filling:
- 1 pound ground pork (or chicken)
- 2 tablespoons red curry paste
- 2 cloves garlic, minced
- 2 green onions, finely chopped
- 1 tablespoon soy sauce
- 1 teaspoon ginger, grated
- ½ teaspoon black pepper
For Assembly:
- 2 sheets puff pastry, thawed
- 1 egg, beaten
- Sesame seeds or poppy seeds (optional)
For Serving:
- Sweet chili sauce or spicy mayo
These simple ingredients work together the same way they do in my One-Pan Chicken Gallaba Skillet: minimal prep, big flavor payoff.
How to Make Red Curry Sausage Rolls
Step 1: Prepare the Filling
In a large bowl, combine ground pork, red curry paste, garlic, green onions, soy sauce, ginger, and black pepper. Mix until fully combined but not overworked.
Step 2: Prepare the Pastry
Preheat your oven to 400°F. Roll out the puff pastry sheets on a lightly floured surface and cut each sheet in half lengthwise.
Step 3: Fill and Roll
Divide the sausage mixture evenly and shape it into logs along the center of each pastry strip. Brush one edge with egg wash, roll tightly, and seal. Place seam-side down.
Step 4: Slice and Brush
Cut each roll into 2-inch pieces. Arrange on a lined baking sheet, brush with egg wash, and sprinkle with seeds if using.
Step 5: Bake Until Golden
Bake for 20–25 minutes until puffed and deeply golden.
Step 6: Serve Warm
Serve hot with sweet chili sauce or spicy mayo. These pair beautifully with lighter sides like my Zucchini Chickpea Stir Fry.
This method feels just as approachable as my Cheesy Tortilla Quiche, making it perfect for cooks of any level.
Tips for Perfect Red Curry Sausage Rolls
- Keep the pastry cold: Cold puff pastry puffs better in the oven.
- Adjust the heat: Use more or less curry paste to control spice.
- Don’t overfill: This keeps the rolls neat and evenly cooked.
- Use parchment paper: It prevents sticking and helps with cleanup.
Like my Poor Man’s Husband Casserole, this recipe proves comfort food can still feel exciting with one smart twist.
Flavor Variations
- Chicken Red Curry Rolls: Swap pork for ground chicken.
- Extra Spicy: Add chili flakes or fresh red chilies.
- Herb Boost: Mix in fresh cilantro or Thai basil.
- Mini Party Rolls: Cut smaller pieces for bite-sized appetizers.
This flexibility is similar to what I love about my Cheesy Veggie Quinoa Casserole — one base recipe, endless options.
How to Store and Reheat
Storage: Refrigerate leftovers in an airtight container for up to 4 days.
Freezing: Freeze unbaked rolls for up to 3 months.
Reheating: Bake at 375°F until hot and crisp again.
They reheat just as well as my Cottage Cheese Beef Noodle Bake, making them great for meal prep.
Frequently Asked Questions
1. Are Red Curry Sausage Rolls spicy?
They have a mild to medium heat that can be adjusted easily.
2. Can I freeze them?
Yes, freeze them unbaked and bake straight from frozen with extra time.
3. What meat works best?
Pork gives the juiciest texture, but chicken works well too.
4. Can I make them ahead?
Absolutely. Assemble and refrigerate up to 24 hours before baking.
The Final Bite
These Red Curry Sausage Rolls are flaky, savory, and packed with bold flavor in every bite. They’re easy to make, fun to serve, and guaranteed to disappear fast. Whether you’re hosting friends or just want something special for dinner, this recipe delivers comfort with a kick.
Serve them warm with a dipping sauce and enjoy a snack that feels familiar yet exciting, the kind of recipe you’ll come back to again and again.