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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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We've used lean pork mince and filo pastry in these healthier sausage rolls so they are much lower in saturated fat, energy and sugar than the originals.
1 Heat the oven to 200°C/fan 180°C/gas 6 and line 2 large baking sheets with baking paper. Combine all the ingredients, except the pastry and oil, in a large bowl. Season with black pepper.
2 Lay a sheet of filo on the worksurface and spray with oil, then place another sheet on top. Spray with a little more oil, then add a third sheet to the stack and spray again with oil. Cut the pastry lengthways to give 2 rectangular strips. Repeat with the remaining filo sheets.
3 Spoon a quarter of the pork mixture along a long edge of one of the pastry strips, moulding the mixture into a sausage shape with your hands as you go. Repeat with the rest of the mixture on the other pastry strips. Roll up to enclose the meat. Spray each long roll again with oil, then slice into 8.
4 Put the sausage rolls on the prepared baking sheets, keeping the pastry join underneath. Cook for 20–25 min until the pastry is golden and the meat is cooked through. Serve warm or leave to cool completely.
Calories 64 cal
Kilojoules 268 kJ
Total fat 2.3 g
Saturated fat 0.5 g
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