Sausage Rolls…

Slimming World doesn’t need to be restrictive, there is a way to enjoy all our favourite foods while sticking to plan, including these sausage rolls, using real pastry.

Now you can use a weight watchers wrap, wholemeal bread, mashed potato and various other things to make these but to me a proper sausage roll requires pastry, soft, flaky, melt in the mouth pastry. And for a tasty treat these are well worth every syn.

Some recommended items from our kitchen to make this dish…

  • Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.
  • Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
  • Pastry brush.

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Sausage Rolls

Serves 2 – 8 syns per person

  • 94g Light puff pastry – 16 syns
  • 1 Linda McCartney rosemary & red onion sausage, defrosted
  • 100g 5% fat pork mince
  • 1 teaspoon sage
  • Half a small onion, peeled and diced small
  1. Preheat oven to 200°C.
  2. Cut the pastry into two 47g portions.
  3. Mix the sausage, mince, sage and onion together and season with salt and pepper.
  4. Make the filling into little sausage shapes enough to fit inside the pastry, leaving enough room to fold the pastry over, don’t over fill it or it won’t seal.
  5. Crimp one side down with a fork and slash the tops with a knife.
  6. Brush a little milk or a beaten egg over the top of the pastry and bake in the oven for 30 minutes or until golden on top and cooked through.