Kids love junk food! I don’t know why but they seem to have a sixth sense that’s sniffs out the unhealthy stuff a mile away!
So it’s become my mission to create healthier versions of their favourite ‘not so healthy’ foods… Here’s my take on sausage rolls, ideal for party food, lunch boxes and teatime treats too.
150g/9oz wholemeal self raising flour
150g/9oz white self raising flour
75g olive margarine
200ml/7fl oz milk
1 free-range egg, beaten
6 sausages, choose ones with the highest meat and lowest salt content
Firstly start by making the crust. Combine the two types of flour in a bowl then rub the olive margarine into the flour using your fingertips.
When you can no longer see any lumps of marg and the mixture resembles breadcrumbs add the milk a splash at a time and combine to form a dough. You might not need all the milk so add it gradually.
Roll out your dough into a long rectangle, it should be about the same thickness as a £1 coin.
Next remove your sausages from the packaging and separate. Using a sharp knife, make a shallow incision the sausage lengthways and remove the skin.
Place the skinned sausages in the middle of the rectangular dough and roll the dough over it to cover entirely.
Seal the dough with a little beaten egg.
With the back of a fork, crimp the seal.
Cut into several smaller sausage rolls and brush the top of each with the beaten egg.
Bake in a preheated oven at 180 degrees Celsius for 20-25 minutes till pastry is golden brown.
Allow to cool and enjoy!