Low point sausage rolls
Makes 16
Points per serving (1 roll) 2 (original points)
Points per serving (1 roll) 2 (original points)
250g plain flour (12.5pts)
pinch dry mustard
1/2 tsp salt
125g Gold low fat spread (10pts)
1 x 454g pack low fat sausages (10pts for ASDA Good For You sausages)
1 medium onion, grated
1 heaped tsp grain mustard
1 tbsp chopped fresh herbs (e.g. parsley, thyme or sage)
1 beaten egg to glaze
pinch dry mustard
1/2 tsp salt
125g Gold low fat spread (10pts)
1 x 454g pack low fat sausages (10pts for ASDA Good For You sausages)
1 medium onion, grated
1 heaped tsp grain mustard
1 tbsp chopped fresh herbs (e.g. parsley, thyme or sage)
1 beaten egg to glaze
Sift the flour, mustard powder and salt into a bowl. Rub in
the Gold margarine until the mixture looks like breadcrumbs. Add ice-cold water
to bind the mixture together. Wrap and chill for 30 mins.
Roll the pastry out on a floured surface to a long rectangle, then cut this in half lengthways.
Mix the sausagemeat, onion, mustard and herbs together and divide in two, making 2 long rolls the length of the pastry, and place on top of each one. Brush a little beaten egg down one side of each pastry strip and fold over to seal. Roll over so that the sealed seam is underneath, then cut each long roll into 8 pieces. Snip the tops with scissors, and brush with beaten egg.
Bake at 190C/gas 5 for 20-25 mins until golden brown and crisp.
Roll the pastry out on a floured surface to a long rectangle, then cut this in half lengthways.
Mix the sausagemeat, onion, mustard and herbs together and divide in two, making 2 long rolls the length of the pastry, and place on top of each one. Brush a little beaten egg down one side of each pastry strip and fold over to seal. Roll over so that the sealed seam is underneath, then cut each long roll into 8 pieces. Snip the tops with scissors, and brush with beaten egg.
Bake at 190C/gas 5 for 20-25 mins until golden brown and crisp.
Notes
You can make these
ahead and freeze them (either cooked or raw, but if raw, they need to be
thoroughly defrosted before baking).
No comments:
Post a Comment