Name: The ultimate makeover: Sausage rolls
Prep time: 25 min
Cook time: 20 min
Total time: 40 min
Yield: Makes 16
Cuisine: British
Ingredients: 1 tsp rapeseed oil; 1 plump shallot finely chopped; 100g green lentil 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; ½ x 375g sheet of ready-roll puff pastry; 2 tsp semi-skimmed milk to glaze

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The ultimate makeover: Sausage rolls

The ultimate makeover: Sausage rolls

Angela Nilsen

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Makes 16

Easy

Prep: 25 mins

Cook: 20 mins

Plus chilling

A star rating of 3.5 out of 5.7 ratingsRate

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

Freezable (Freeze before baking)

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Ingredients

Nutrition

Units:

MetricUS

For the filling

1 tsp rapeseed oil
1 plump shallot

finely chopped
100g green lentil

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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Nutrition: per serving

kcal99
fat5.5g
saturates2g
carbs6.8g
sugars0.3g
fibre0.6g
protein5.9g
salt0.27g

low

Method

step 1

Heat oven to 220C/200C fan/gas 7. Line a baking sheet with baking parchment.
step 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).
step 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.
step 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.
step 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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A star rating of 3.5 out of 5.7 ratings

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