Low Fodmap Sausage Rolls – a delicious recipe of crunchy pastry filled with pork mince, herbs, and spices that is still gentle on the tummy.
Course
Main
Cuisine
Australian
Keyword
low FODMAP, sausage rolls
Prep Time30minutes
Cook Time25minutes
Total Time55minutes
Servings16sausage rolls
AuthorManuela Zangara
Ingredients
Filling
500gms– 1.1 lbs. pork mince
¾tbspfennel seeds
50ml– ¼ cup scant white wine
¾tbspgarlic infused olive oil
1/8tspasafoetidaoptional
½tsppepperground
1tspsalt
Pastry
125gms– 1 cup Healthy Baker lofo flour
2tbspvegetable oil
¾tspsalt
80ml– 1/3 cup lukewarm water to add little by little as required
Instructions
Filling
Put all the ingredients in a bowl and mix well with your hands. Keep aside.
Pastry
Put the flour, salt, and vegetable oil in a medium bowl and start kneading. Add the water little by little as required and keep kneading until the dough comes together.
Make into a ball, wrap it in cling wrap and let it rest for 10 minutes.
Assembling
Divide the dough in 2 and knead it very thin (as thin as a sheet of puff pastry). Make sure that the dough is about 15 cm – 6 inches wide.
Take a handful of meat, make a sausage as long as the long side of the half pastry sheet and place it towards one of the edges. Roll up the sausage roll leaving the ends open. Cut the roll into 8 equal parts. Score the tops diagonally with a sharp knife and brush them with the some beaten egg.
Place the sausage rolls with the fold down on a baking tray lined with baking paper and bake in a pre-heated oven at 200°C – 390°F for 25 minutes or until golden brown.