Sausage rolls are a massive favourite with my kids … and husband!
They are easy to make in bulk, and freeze and they are perfect for hiding veggies, so it is nice to know that they can be a slightly healthier option for my family – Obviously they’re still wrapped in pastry so they’re definitely a ‘sometimes’ food!
This is a simpler version of my veggie loaded sausage rolls and are Harry’s current favourite 🙂
I use Chevup sausages in my mix. They are a skinless, gluten free, Aussie beef sausage with about half the saturated fat of normal sausages – I feel much happier about using them than the questionable sausage mince that is commercially available. You can find more details about them here.
The sausages I use have great flavour, so if you are using regular beef mince, there is a note below the main ingredients for a couple of extra things for you to add.
Gluten, egg, dairy, nut and soy free pastry is the next issue. There are many GF pastries out there but they are often really disappointing. Obviously use the one that suits your diet and that you enjoy.
I have used this pastry from the Gluten Free Bakery:
And it does a pretty good job. But ….
if you live in WA you really, REALLY have to check out Busy Bees Gluten Free pastry (I buy from Weigh n Pay in Woodvale)! It is amazing! It comes in a long roll and it handles just like wheat based pastry. It is soft and easy to work with and even non GF people have been happy to eat it!
- 8 Chevup sausages
- 250g butternut pumpkin
- 400g tin butter beans (drained)
- 1 tsp dried Italian herbs
- 1/2 tsp pink salt
- 1/3 cup nutritional yeast
- 1/3 cup hemp seeds
- 2 tsp coconut aminos (or soy sauce)
- 4 sheets of your puff pastry (1 used 3 regular and 1 ‘everything free’)
If you are not using the Chevup sausages, use
- 450g beef mince, plus
- 2 tsp olive oil
- 1/4 tsp mild paprika
- 1/4 tsp garlic flakes
- 1 tbsp coconut aminos
Finely blitz the pumpkin. (Speed 6 for 8 seconds, scrape down and repeat).
Add the additional flavourings and oil, if not using chevvups and process again (Speed 5, 8 seconds)
Add the sausages or mince, to the processor and process until it is quite smooth (Speed 6, 10 seconds at a time, scrape down in between).
Add the butter beans and process until well combined (speed 5, 10 seconds, scrape and repeat)
Add the nutritional yeast, hemp seeds, salt, aminos and herbs and then process again until evenly combined and fairly smooth (speed 6, 10 secs, scrape and repeat)
Cut the pastry sheets in half and divide the mixture up between the sheets.
I find it is best to place it in a thin line down the middle of the pasty.
Roll the pastry over the top of the mix to form long cylinders.
Lay on a lined baking tray with the join side facing down (helps the join to hold together as it puffs).
Cook in a preheated 210C oven until meat is cooked and pastry is puffed and golden brown. (Use a short burst under the grill to get them extra golden and flaky). Takes about 35-40 mins in my oven.