Healthier Sausage Rolls

Sausage rolls, one of life's simple pleasures, but most of the time it comes with a whopping amount of fat, calories and carbs. You can buy a store-bought sausage roll if you're tracking your macros, but most of the time they're filled with fillers, preservatives and not the best quality meat. Since bariatric surgery, I find that I no longer crave specific foods all that often, but when I do have a craving, I will give into it, in a healthier way. So, when a Saturday morning sausage roll craving arose, I made it my mission to make a yummy, healthy version of the beloved sausage roll.

This darling of a sausage roll, tastes like a gourmet sausage roll, with the Italian herbs adding a slightly spaghetti bolognese flavour to them, while the grated veggies are a great way to get little kids (and big kids) to get a serve of veggies without even realising. The appetizer size of the sausage rolls make them an ideal size for tiny tummies.

Serves: 42

Nutritional Information

Calories: 79

Carbs: 5.3g

Fat: 3.9g

Protein: 5.4g

Ingredients

2 whole eggs

1 medium zucchini, grated

1 small carrot, grated

6 sheets of puff pastry

1tsp salt

1/2 tsp white pepper

1 tbsp tomato paste

800g lean beef mince

100g brown onion, diced finely

1 tbsp Italian herbs

2 tsp extra light milk

Instructions

1. Preheat oven to 200 degrees Celsius.

2. In a large mixing bowl combine all ingredients except the milk and puff pastry, until well combined.

3. Take a sheet of pastry and place a large sausage shape of the mixture along the full length of the pastry.

4. Pick up the edge with the sausage mix on it and roll the pastry into a roll.

5. Pat down the edges to seal the sausage roll.

6. With a sharp knife, cut the large sausage roll into 7 equal pieces.

7. Repeat with the other 5 sheets of pastry and sausage mixture.

8. Brush with milk and bake at 200 degrees Celsius for 25 minutes or until the pastry is golden brown.

9. Transfer to a cooling rack for 5 minutes and serve with your favourite sauce. I love a creamy chilli sauce, simply mix 1 tsp of mayonnaise with a generous squeeze of sriracha.

Tip: To freeze I leave the sausage rolls as 6 large logs and place flat in a large freezer bag, making sure to remove all the air. To bake from frozen, simply remove from the freezer, and let it thaw for 5 - 10 minutes until it is soft enough to cut with a sharp knife. Divide into 7 equal pieces, brush with milk and back at 200 degrees Celsius for 30 minutes or until the pastry is golden brown.