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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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
- Preheat oven to 200°C.
- Cut the pastry into two 47g portions.
- Mix the sausage, mince, sage and onion together and season with salt and pepper.
- 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.
- Crimp one side down with a fork and slash the tops with a knife.
- 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.