Christmas isn’t Christmas for me if I can’t have sausage rolls, so that not going to happen, this is my lighter version!

Makes 16 sausage


Ingredients:

For the filling:
  • 50g sage and onion stuffing mix (you can buy this readymade in the supermarket)
  • 300g lean pork mince (buy the leanest you can find!)
  • 1 grated carrot
  • ½ small onion, grated
  • Pinch of freshly grated nutmeg (you could use ground nutmeg if you can’t find fresh)
  • Pinch of salt and pepper

For the pastry:
  • 187g ready rolled puff pastry (you usually buy this in packs of 375g so just use half and freeze the other half for later!)
  • 1 tbsp skimmed milk

Method:

Heat the oven to 220 degrees Celsius/gas mark 7.

Make up the sage and onion stuffing with boiling water according to the packet instructions and then put into a bowl with the minced pork, grated carrot, and onion. Add the grated nutmeg, salt and pepper.

Mix this all together and then pop it in the fridge until it all firms up, this will really help when you make the rolls so try and make the time. A couple of hours should be enough.

Lightly flour your work surface and divide the sausage mixture into two. Now roll them out to 25cms in length. Put to one side.

Now you need to roll out the pastry to a 25cm square. Make sure you do this on a clean floured surface (if using the same surface as you rolled the sausage mix on, make sure you clean it properly first then allow it to dry.)

Cut the pastry into two rectangles. Lay one of your sausage mixture rolls along the edge of one of the pieces of pastry. Wrap the pastry over it then brush a little milk down the opposite long side. Roll the join underneath and seal.

Now slice into eight rolls. Pop on a baking tray, making sure you lay the sausage rolls so that the pastry join is on the bottom of the tray. Now repeat with the other half of the pastry and mix. Brush your two rolls with a bit more milk.

Bake for between 15-20 minutes until puffed up and golden and serve hot or cold.