I can’t claim these have any unique health benefits but they are a cut above normal sausage rolls in terms of flavour and content. I have added dried fruit for sweetness and fibre, diluting the meat down and complementing the veg therein. The overall effect is still of succulent “man food”, wonderful warm straight from the oven and a handy “grab and go” snack to add to salad for lunch.
You can assemble these in advance and hold them uncooked in the freezer, ready for unexpected guests or passing hungry rugby players.
These were prepped whilst having a slow roasted pork on the go, hence the addition of the chopped dry crackling over the top – soooo delicious but not by all means necessary.
Make your life easier by using ready made low fat puff pastry (we have to cut some calories somewhere!).
Superior Sausage Rolls – Makes 9 medium or 16 small
1 x tbsp coconut or Carotino oil
2 x small red onions, finely chopped
1 x clove of garlic, minced
500g best quality pork sausage meat or sausages, meat squeezed from the skins
small handful of flat leaf parsley, chopped
50g dried apricots, chopped
30g walnuts, chopped
50g dried dates, chopped
50g wholewheat breadcrumbs
1 x large egg, whisked
1/2 tsp freshly grated nutmeg
salt and pepper to season
egg wash or2 x tbsp milk to glaze
500g packet of low fat puff pastry
poppy seeds and/or finely chopped, crumbled crackling to decorate
Get the oven on to 200 degrees/Gas 6. Take a small frying pan and gently soften the onion and garlic in the oil until fragrant and transparent. Cool.
Combine the onion mixture and all the other filling ingredients with seasoning into a bowl and squash and squeeze with your (clean!) hands until well mixed.
Lay out the pastry on a floured surface and divide into three equal parts across the width of the sheet. Then divide the sausage mixture equally across the three, squeezing the meat into long strips stopping just short of the end of the pastry edge.
Take the egg wash or milk and run it along the long edge of each before turning the pastry over to form the three rolls, sealing the edges as you go with the tip of a fork. You can then divide these as you see fit size wise but not too small as you’ll lose the shape.
Wash the tops of the sausage rolls with the milk or egg wash and sprinkle the poppy seeds and crackling over the top, pressing down lightly into the pastry so they don’t twang off when cooking.
At this point you can get these into the freezer if you want to save them for another day. Pop them in baking sheet and all until frozen, then transfer to a freezer box or bag so they will keep. If you can’t wait that long, into the oven with them for 20-25 mins until golden.
When ready, cool for a few minutes on a wire rack before you call the hoards in to finish them off like a bunch of hungry monkeys.