Sunday, 6 August 2017

Banting Sausage Rolls

My kids are a great motivator in what i make. Trying to Change up things so that they like it is what drives me, mostly.

I think my youngest devouring 4 of these is a sure sign of success!

For The filling:

350g mince
1 tbs psyllium husk or 2 tbs heba
Salt and pepper to taste
1 tbs smoked paprika
1 egg.


Mix together well and set aside for 10 minutes.

The pastry below can be used for pies too.

For the Pastry:


90g Sunflower seed flour OR 50g Heba Pap
180g grated cheddar cheese
Pinch of salt
2tbs cream cheese
1 egg
Sesame seeds
1 extra egg


Preheat oven to 200C.

Weigh out the sunflower seed flour (its a little less than a cup)

Weigh out the cheese.
Stir the two together, then microwave on high for 1 minute.

Remove from microwave and mix together.
Microwave again on high for 45 seconds.
Mix well to combine, then add the cream cheese and egg, mixing well to combine.
Add whichever flavors you enjoy to this dough too.
(I added finely diced spring onion)

Between two sheets of baking paper, roll out the dough to a large rectangle (about 40cm x 25cm).
Remove the top layer of baking paper, and place on a baking sheet.

Half the "pastry" by slicing in half.
Using the filling above, take handfuls and roll it between hands into sausage shapes, placing in the middle of the pastry.
Do this for the entire pastry sheets.
Using the baking paper underneath, roll over the pastry to cover the mince - to resemble a long sausage roll.
Carefully transfer to baking sheet.
Do the same for the second piece.
Refrigerate for about 30mins to an hour to firm up.
Remove from fridge, Slice into bite sized sausage roll pieces.
Place back onto baking sheet.
Brat 1 egg with fork, and using a pastry brush, brush the tops of the sausage rolls.
Sprinkle sesame seeds on top (optional).

Bake in oven for 25 mins.


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