Grain-Free Sausage Rolls

Gluten, Dairy, Egg, Nut and Sugar Free

Makes 16 (medium size)

Who doesn’t love a sausage roll?? Especially one that’s homemade and full of wholesome, nutritous ingredients. Sausage rolls anyone?

For the pastry, I like to use a recipe by Jo Whitton, from her cookbook Life Changing Food. It is Almond Meal Pastry but as we are nut and egg free I use those options – you really can’t go wrong with it!! But any type of pastry, of your choice will work.

FILLING INGREDIENTS:

• 1 x clove Garlic (diced)
• 1/3 Leek (chopped)
• 500g mince of choice (I like to use a mixture of beef and pork)
• 1 x Carrot (grated)
• 1 x small Zucchini (grated – squeezing out excess liquid if soggy)
• 2 Tblspn of dried Mixed Herbs
• Himilayan Salt and Cracked Pepper to taste

METHOD:

1. Prepare pastry first and allow to rest
2. Preheat oven to 180 degrees
3. Mix all filling ingredients together in a large bowl, using your hands.
4. Roll half of the pastry out to approximately 40cm x 15cm
5. Place half of the meat mixture in a log shape into the middle of the prepared pastry, so that it fits the length of the pastry. Wrap the pastry edges to cover the meat. Roll sausage roll over, so the join is facing down onto the bench.
6. Cut into required lengths, scoring the top if desired.
7. Repeat steps 4 to 6 for remaining pastry and meat mixture.
8. Place sausage rolls onto prepared baking tray.
9. Bake until golden brown on top, in my oven it was about 35-40 minutes.
10. Allow to sit for 5 minutes before serving with salad or roasted veggies.

NOTES: The sausage rolls can also be served cold or frozen and reheated in the oven.