Healthier sausage rolls
- September 2012
- Makes 12
- Takes 10 minutes to make, 20-25 minutes to cook
Follow our slimmed-down recipe for healthier sausage rolls – a snack that’s lower in fats and calories than the traditional version.
- 5.8g (2.3g saturated)
- 5.4g (0.6g sugars)
- 150g good quality sausagemeat
- 150g British pork mince
- 100g ready-cooked quinoa
- 1 tbsp English mustard
- 1 small shallot, finely chopped
- Bunch of fresh parsley, chopped
- 5-6 fresh sage leaves, chopped
- 1 medium free-range egg, beaten
- 3 large filo pastry sheets
- 25g butter, melted
- Preheat the oven to 200°C/fan180°C/gas 6. Mix all the ingredients, except the filo and butter, in a bowl with some seasoning. Fry a little of the mix to taste, then season again if needed.
- Lay a sheet of filo pastry on the work surface, brush with a little butter, then place another sheet on top. Brush over a little more butter, then lay the final sheet on top. Cut lengthways to give 2 rectangular strips. Spoon half the sausage mixture along a long edge of one of the pastry strips, moulding the mixture into a sausage shape with your hands as you go. Repeat with the rest of the mixture on the other pastry strip. Brush the exposed pastry with a little of the remaining butter, then roll up, enclosing the sausagemeat. Brush all over with more butter, then slice into 5cm sausage rolls.
- Put the rolls on a lined baking sheet, keeping the pastry join underneath, then transfer to the oven and cook for 20-25 minutes until the pastry is golden and the sausagemeat is cooked through
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