These sausage rolls come together really easily with minimal effort, but maximal taste. Perfect to rustle up ready for a picnic when the weather looks promising without unnecessary additives in them! Get the kids involved with mixing, rolling and supervised cutting.
Makes 12 sausage rolls
Ingredients
- 1 red onion
- 1 tsp rapeseed or olive oil
- 500g lean pork mince
- 10-12 sage leaves, finely chopped
- 1/2 tsp white pepper
- 1/2 tsp garlic powder
- 1/4 tsp grated nutmeg
- 1/2 tsp bicarbonate of soda
- 1 tbsp cornflour
- 1 egg, beaten
- 1 sheet of ready-made puff pastry (option to use gluten-free pastry if needed)
- Seeds for sprinkling e.g. nigella seeds, sesame seeds
Method
- Fry the onion in the oil over a low heat till soft and translucent. Allow to cool.
- Preheat the oven to 200°C fan or 225°C convection
- Mix the pork, herbs and spices, bicarbonate of soda, cornflour and half the beaten egg with the cooked onion.
- Cut the pastry sheet into half to create two smaller rectangles. Divide the mixture in two and create a log down the centre of each pastry rectangle.
- Brush one edge of the pastry with the remaining egg and fold the other side of the pastry up and over to tuck the meat in. Repeat with the other half.
- Cut each log into 6 equal pieces, making 12 in total, and spread them out on a lined baking tray.
- Brush with the remaining egg and sprinkle seeds over the top before baking for 20 minutes till golden brown.
- Allow to cool slightly before eating.
Per sausage roll: 198kcal/ 13g fat/ 5.1g saturated fat/ 10g carbohydrates/ 1g fibre/ 10g protein/ 0.42g salt
Dr Pippa 