The ultimate makeover: Sausage rolls

The ultimate makeover: Sausage rolls

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(5 ratings)

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Cooking time

Prep: 25 mins Cook: 20 mins Plus chilling

Skill level

Easy

Servings

Makes 16

Angela Nilsen sends calories packing with her healthier version of these picnic favourites

Nutrition and extra info

Additional info

  • Freeze before baking
Nutrition info

Nutrition per serving

kcalories
99
protein
5.9g
carbs
6.8g
fat
5.5g
saturates
2g
fibre
0.6g
sugar
0.3g
salt
0.27g

Ingredients

For the filling

  • 1 tsp rapeseed oil
  • 1 plump shallot, finely chopped
  • 100g green lentils, drained weight from a 400g can
  • 300g lean pork mince (8% fat), preferably organic
  • 50g fresh white breadcrumbs
  • 2 tsp finely chopped tarragon
  • good pinch dry mustard powder
  • good pinch grated nutmeg

For the pastry

  • ½ x 375g sheet of ready-roll puff pastry
  • 2 tsp semi-skimmed milk, to glaze

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Method

  1. Heat oven to 220C/200C fan/gas 7. Line a baking sheet with baking parchment.
  2. Heat the oil in a small, non-stick frying pan. Tip in the shallot and fry for a few mins until softened. Leave to cool. Meanwhile, mash the lentils in a bowl with the back of a spoon, then stir in the rest of the ingredients, the shallot, a small pinch of salt and a good grating of black pepper. Chill for 20 mins (not essential but makes it easier to shape).
  3. Halve the filling. Lightly flour the work surface and, using your hands, roll each half, one at a time, to a 28cm-long sausage shape (picture 1) – dust more flour on the work surface if it starts to stick. Set aside.
  4. Roll out the pastry on a clean, lightly floured work surface to a 28cm square. Cut in half to give 2 rectangles. Lay one of the sausage shapes along one of the long edges of one pastry rectangle. Roll the pastry around it to almost enclose (picture 2), then brush a little milk down the opposite long side. Roll the join underneath and press lightly down to seal. Trim off the ends to neaten if necessary, then slice into 8 rolls (picture 3). Place on a baking sheet, with the joins underneath. Using the blunt side of the knife, make 3 indents on top of each roll (picture 4). Repeat with the rest of the pastry and filling. Brush the tops with a little milk.
  5. Bake for 18-20 mins until golden and slightly puffy. Remove from the sheet and cool on a wire rack. Serve warm or cold.

Recipe from Good Food magazine, July 2011

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Comments

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Lisa Stacey's picture

Very nice sausage rolls, I like lentils so these were a winner for me. They def need a bit of somethong else to flavour them. I played around with adding cranberries (festive), then did a batch with a small amount of chorizo, another batch with dijon and half fat cheese, all were pretty good, but don,t scrimp on the seasoning.

silverwish's picture
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I have made these many times, with various tweaks to the recipe. I now add just a tiny pinch of tarragon as find it too overpowering. I add two shallots which I fry in a mix of oilwith a touch of butter and season it Well. Pork is very bland without proper seasoning. I buy Duchy organic minced pork from Waitrose it's 8% fat and very reasonably priced. A very cheap meal that not only looks great but tastes great too

ger9955's picture

Thought these lacked flavour and would welcome some suggetsions on how to improve it ?

mad_beck's picture
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Loved these. Turned out great and were so tasty. Didn't include the mustard powder or tarragon though as didn't have them in the house but still were lovely :)

bobbyg's picture
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Worked well. Nice sausage rolls

libby0's picture
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I loved the green lentils in this they gave a lovely texture but for me there was too much bread.

I was unable to find 8% fat pork mince...it was much higher I am afraid.

I didn't like the tarragon with the pork.

But I would make it again, leave out the bread and add sage instead of tarragon and nutmeg.

siobhancaswall's picture
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Love this recipe - would really recommend it. Much lighter than 'regular' sausage rolls. (I used double the lentils).

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