Sausage Rolls

June 14, 2016

Sausage Rolls

It is comfort food season again.  We are nearing the end of Autumn and fast approaching winter.  Cozy Saturdays spent in front of the fire, cups of tea and baking in the kitchen.  Those are my happy memories and the idea of a day well spent. 
 
Recently I held a mini workshop for a customer at a small health food shop in Dunsborough.  It was great to chat with some ladies that have been really struggling with their health and to talk about the many health benefits of green banana flour.  If you've had a little look around my website you will see that I love green banana flour.  I have been using it in my diet for nearly 3 years and have noticed a huge improvement in my health.  The main reason I love green banana flour is because it is the highest food source of resistant starch.  

But I really love the fact that you can also bake with it.  Green banana flour is gluten free, grain free and bakes very similarly to wheat.  I am slowly gowing through my huge database of recipes and loading them on to my new website.  This Sausage Roll recipe is a perfect Saturday afternoon snack, but is also great in lunchboxes.  For those of you trying to cut out the bread but unsure how to do that, try these really yummy sausage rolls.

Sausage Rolls

makes 20 small sausage rolls
 
Ingredients
Pastry
4 tablespoons ground chia seeds
¾ cup banana flour
4 tablespoons psyllium husks
⅓ cup coconut oil
½ teaspoon salt
½ tablespoon apple cidar vinegar
¼ cup water
1 egg
Filling
1 tablespoon coconut oil
2 teaspoons fennel seeds
1 large onion – peeled & quartered
2 ripe tomatoes
1 tablespoon tomato paste
¾ teaspoon salt
pepper to taste
500g beef mince
1 tablespoon psyllium husks
1 egg – whisked (egg wash)
 
Method
Pastry
Combine all of the pastry ingredients in a food processor and turbo pulse until completely combined.
Form the pastry into a round disc and flatten between 2 sheets of baking paper.
Roll the pastry to form a rectangle roughly 25cm x 40cm and ½ cm thick.   Leave at room temperature whilst making the filling mixture.
Filling
Mince the onion and tomatoes in a food processor.
In a fry pan over low heat add the coconut oil and fennel seeds.  Gently sauté for 3 minutes, add the onion mixture and sauté until most of the liquid has reduced or for 7 minutes.
Scrape the onion mixture into a bowl and place in the refrigerator to cool.
At the same time, remove the pastry from the refrigerator and allow it to come to room temperature.
Once the onion mixture has chilled, add the remaining ingredients (except egg) and using your hands mix the mixture until completely combined.  Put the sausage roll mix into a piping bag.
Cut the pastry in half lengthways
Pipe the mince filling onto the pastry leaving a 2cm border to allow the pastry to be sealed.
Roll the pastry over the sausage filling, prick with a fork and brush with the egg wash.  Cut into 2-3cm lengths.  At this stage the sausage rolls can be frozen for up to 3 months.
Bake in a pre-heated 180C oven for 20-25 minutes.
 
When working with gluten free pastry, all other techniques you may have learned can be thrown out the window.  Because there is no gluten in banana flour, the pastry doesn't need resting.  The only potential difficulty with this pastry is it's ability to crack, so work quickly.
 
I have also recently learned that the green banana resistant starch bakes quite differently to the green banana flour.  So I do suggest using the green banana flour and saving the starch for a supplement. 
 

Helping busy people create change in their health through food.




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