These are tasty for any party or picnic!
Ingredients:
Method: Makes 12 Sausage Rolls / Prep Time 45 Minutes – Cook 30 Minutes Time
1. Add the flour and salt into a large bowl, rub in the butter until the mixture resembles breadcrumbs
2. Add cold water to the mixture, a little at a time, until a dough is formed. Be careful not to overwork the dough
3. Wrap the dough in cling film and place in the fridge for about ½ hour
4. Take the skins off your sausages and place on one side
5. Roll out your dough on a floured surface to approx. 3mm into a long rectangle shape
6. Place your sausages in a line in the middle of the rectangle of dough, spread your red onion chutney on top of the sausages
7. Brush a line of milk along one of the long edges of your rectangle
8. Fold the dough over to cover the sausages & pinch with your fingers or use a fork along the long edge
9. Trim off any spare pastry, you can roll and use this again if you have any spare sausages
10. Cut into your desired size and place on a greased baking tray
11. Using a fork put a few holes in the top of each sausage roll & glaze with either milk or a whisked egg
12. Bake at 180C for about 30 mins or until nice and brown. Don’t worry if the chutney oozes out.
13. As soon as they come out of the oven make sure you remove them from the tray and place on a cooling rack to cool.
Nutritional Information per sausage roll:
Want to lower the carb content? – Be aware each sausage roll has 16g carbs. If you want to make a lower carb version you could swap the plain flour for a product called FiberFlour which can be purchased from www.lonjevity-foods.com. The Ultra Fine FiberFlour is a great substitute for plain flour and makes excellent pastry and cakes/biscuits. The carb content per 100g of FiberFlour is 15g compared to plain flour which has approx. 74g carbs per 100g.
Can these be frozen and then defrosted to eat another day?
Yes, you can freeze the sausages rolls.
Many thanks - X-PERT Health
