Homemade sausage rolls

Weight Watchers

Serving size: Serves 10 or more
Cooking time: Less than 60 minutes
Course: Finger food

Sausage rolls are usually a kilojoule nightmare. Our versions, however, have had an extreme makeover!

INGREDIENTS

1 spray Gold 'n' Canola Canola oil spray
1 medium onion, finely chopped
300 g lean pork mince
4 slice multigrain bread, made into breadcrumbs
1/2 tsp Master Foods Herbs and Spices Fennel Seeds, (ground)
1 tsp fresh thyme, chopped
2 serve Pampas reduced fat puff pastry
1/4 cup skim milk
4 serve Heinz Tomato Sauce Lite Tomato Sauce
200 g lettuce, (mixed salad leaves), tossed with fat-free dressing

METHOD

POINTS® value: 1.5
Servings: 12
Preparation time: 20 minutes
Cooking time: 30 minutes
Level of difficulty: Moderate

Instructions
Preheat oven to 210°C. Line a large baking tray with baking paper and set aside.

Combine the onion, mince, breadcrumbs, fennel seeds, thyme and 3 tbs milk in a bowl. Season well with salt and pepper. Mix with clean hands until well combined.

Cut pastry sheet in half. Cut each half into 3, making 6 rectangles per sheet. Use a rolling pin to roll each rectangle of pastry width-wise, an extra 1.5cm. Repeat with remaining pastry. Brush the borders of pastry with the remaining milk. Shape sausage meat into logs and place on the edge of each pastry rectangle. Carefully roll up. Seal the ends well to prevent any juices escaping. Place rolls seam-side down on the baking tray. Brush pastry tops with remaining milk.

Bake for 30-35 minutes, rotating the tray, or until pastry is golden brown and crisp underneath. Serve warm with tomato sauce and a green salad.
Notes
The sausage roll filling can be made up to 1 day in advance and stored in an airtight container in the fridge. If you don't like fennel, which has an aniseed taste, then simply omit it. The sausage rolls will still taste great!

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