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The ultimate makeover: Sausage rolls

The ultimate makeover: Sausage rolls

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus chilling
  • Easy
  • Makes 16

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

  • Freezable (Freeze before baking)
Nutrition: per serving
low insalt0.27g


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


  • 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.

Goes well with

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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