Sausage/chickpea seeded rolls
This healthy, gluten free alternative to sausage rolls can be made with pork sausage, or with chickpeas for a plant based option. This recipe includes a side dish of sliced apple slaw with Kiefer dressing.
This recipe was created for our Good Gut Great Health event, in partnership with Dunnes Stores.
Ingredients
Pork sausage rolls:
- 380g of Dunnes gluten free sausage meat
- 1 pack of Galberts gluten free puff pastry
- 2 tablespoons of mixed seeds
- 1 egg
Vegetarian sausage rolls:
- 1 tin of Dunnes stores chickpeas, drained
- 2 tsp of ground coriander
- 1 tsp ground cumin
- ½ fresh chilli
- 1 cloves of garlic
- ½ tsp smoked paprika
- 2 tsp lemon juice
- 1 tablespoon of mango chutney
Blend all ingredients in a food processor. Place onto parchment paper and roll into a tube shape. Chill for 30 minutes before using.
Sliced apple slaw with Kiefer dressing:
- ¼ head of red cabbage shredded
- ¼ head of white or Dutch cabbage shredded
- large carrot grated.
- 2 pink lady apples grated with skin on.
- 2 tablespoons of chopped toasted cashew nuts.
- 1 tub of spoonable Kiefer.
Method
- Leave the puff pastry out of fridge for 20 minutes before using. Preheat the oven to 190◦c
- Put the sausage meat/chickpea mixture into a large bowl, diced in some apple and add tablespoon of mixed seeds. Mix.
- Unwrap the rolled puff pastry, roll the seeds onto the pastry. Now flip it over and along one of the longer sides brush with a beaten egg.
- Place the sausage meat/chickpea mixture down the centre of the ready rolled pastry and roll towards the egg washed side.
- Brush the outside of the pastry with more egg wash.
- Cut into bite sized rolls and place on baking parchment in a preheated oven and cook for 25 minutes until golden.
- If using pork sausage, use a meat probe to check the centre of the meat is 75◦c
Nutrition
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All recipes are created by Frances Buckley MSc.
Licenced food safety trainer. MSc in Applied Culinary Nutrition.
Currently Technical Food Advisor at Coeliac Society of Ireland.
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