Low Carb Sausage Rolls
- Prep time:90 mins
- Cook time:35 mins
A low carb, gluten free version of a party favourite. With more protein and healthy fats, these low carb sausage rolls will help you to actually feel satisfied – meaning less snacking and better balanced blood sugars.
These rolls don’t contain any of the preservatives or fillers of store-bought variety and can be made ahead of time and stored in the freezer to bake later (just like store-bought!).
The Fast 800 low carb sausage rolls are very different to store-bought alternatives, here’s why:
- Low carb – so no sugar crashes and helps to keep blood sugar balanced.
- Higher protein per serve – a store-bought party size sausage roll only has about 3-4g of protein per serve, whereas The Fast 800 Sausage Rolls (including Spinach & Rolls on the Online Programme) have almost 10g per serve. This means they’ll help you to feel fuller for longer and you’ll be less likely to snack.
- High in healthy fats – healthy fats from nuts help you to feel fuller for longer!
- Made from real food – no additives, preservatives or fillers means you’re getting nutritious food with every bite, unlike store-bought!
Tip: serve 2-3 rolls with a side salad to make it a complete, balanced meal.
- Pastry: 2 large free range eggs
- 170g almond meal
- 200g mozzarella cheese, grated
- 40g butter, melted
- Filling: 1 onion, diced
- 1 tbsp olive oil
- 1 celery stalk
- ½ zucchini, grated
- 300g pork mince
- 2 tsp fennel seeds
- salt and pepper
- Make the pastry: separate one egg - reserving the egg yolk for later in a small bowl.
- Place the egg white, remaining whole egg, almond flour, mozzarella and butter into a large bowl and mix well.
- Bring the dough together to form a ball and cover with cling film - place in the fridge for an hour to rest.
- While that’s resting, preheat the oven to fan forced 200°C/220°C/450°F/Gas mark 7.
- Make the filling: Gently sauté onion in a fry pan with olive oil, celery and zucchini - until softened. Put into a large bowl to cool and add the mince, fennel seeds, salt and pepper. Mix well.
- Take a small portion of the mince (like a mini meatball) and fry in a little olive oil in a frypan until cooked through. Taste it and adjust the seasoning of the mix to your liking.
- Place the mince into the fridge until ready to make your rolls.
- Once the pastry has rested for at least an hour, pull it out and portion into quarters. Between two sheets of baking paper, roll the pastry into rectangles about 3-5mm thick, approximately 16cm long and 12cm wide.
- Spoon a quarter of the pork mince lengthways along the middle of the pastry. Roll the pastry over (like sushi), with the seam on the bottom. Transfer to a lined baking tray. Repeat with the remaining pastry and mince.
- Brush the sausage rolls with the remaining egg yolk and sprinkle over some sesame seeds. Bake for 20-25 minutes, until golden brown.
- Cut the rolls into four and serve warm!
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