Healthy sausage rolls
A healthier version of everyone's favourite picnic snack. My recipe uses lean bacon and 5% pork mince, but the addition of caramelised onions keeps it moist and the panko breadcrumbs add a crunchy texture!
Ingredients
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1 tsp
olive oil
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3 rashers
smoked bacon, finely chopped
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1
red onion, finely chopped
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1 tsp
soft brown sugar
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500g
pork mince (5% fat)
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1 sprig
fresh sage, leaves picked and finely chopped
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1 tsp
dried thyme
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2
garlic cloves, crushed
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1/2 tsp
smoked paprika
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25g
panko breadcrumbs
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320g sheet
ready-rolled puff pastry
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Plain flour, for dusting
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1
medium free-range egg, beaten
Directions
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Heat the olive oil in a small frying pan and fry the bacon for 3-4 minutes over a medium-high heat until starting to crisp and the fat has rendered out. Remove with a slotted spoon and set aside.
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In the residual oil, sauté the onions for 15-20 minutes over a medium heat, stirring regularly, until softened and starting to colour. Add the sugar and fry for 10 minutes more. Remove from the heat and set aside.
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In a bowl, combine the pork mince with the sage, thyme, bacon, onion, garlic, paprika and panko breadcrumbs. Season generously and mix well.
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Unroll the puff pastry on a lightly-floured work surface and cut in half lengthways. Divide the mince into two and shape each piece into a log shape the same length of the pastry.
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With the long edges of the pastry closest to you, place each sausage along the centre of the pastry.
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Egg wash the pastry edge closest to you, then fold over the sausage and roll up tightly. Press down the edges tightly to seal and brush with egg yolk.
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Divide each roll into six and transfer to a baking tray, seam side down. Bake in a preheated oven at 190C for 25-30 minutes until the pastry is golden and crisp.
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