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Healthy Beef Sausage Rolls

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Serves 4-8

I love these sausage rolls as they are guilt-free and tastier than a tasty thing. With far less calories and 66% less fat than a shop bought sausage roll, you’ll be making these every weekend.
Per sausage roll: 1718.6kj (409.2cals); 8.8g total fat (3.1g saturated fat); 1.4g fibre


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You’ll need

300g extra lean beef mince
1-2 garlic cloves
150g mushrooms, chopped
1 onion, chopped
1 celery stalk, chopped
2 tsp Worcestershire sauce
1 tbsp tomato paste
1 tsp dried rosemary
1 egg, lightly beaten
½ cup panko breadcrumbs
Salt and pepper
20 filo pastry sheets (25cm x 25cm)
Oil spray

Let’s go

Heat oven to 180°C fan-forced and line a baking sheet with baking paper.

In the food processor, pulse mushrooms, onion and celery together until they resemble course breadcrumbs. Transfer to a large bowl.

Returning to the food processor, pulse beef mince until it’s a finer consistency but make sure you don’t pulse too much otherwise it will turn into a paste.

Add beef to vegetables along with the remaining ingredients (except the pastry) and mix well with your hands.

Layer 5 filo sheets on top of one another, spraying lightly with oil between layers.

Place one quarter of the beef mixture on the bottom third of the filo.

Roll mixture once then bring in the sides and continue to roll until you have a little sausage roll. You don’t actually have to bring in the sides to fully encase the beef filling, but I find I get a better result when I do.

Spray lightly with oil, sprinkle with pepper and place on the baking sheet seam side down. Continue with remaining ingredients.

Bake for 25-30 minutes.

Serve with a big salad, some crunchy vegetables sticks or your favourite steamed vegetables. Oh, and don’t forget the tomato sauce!

Cook’s Notes

  • Pulsing the mince in the food processor gives it a finer texture which helps the mixture to stick together.
  • Use 1 or 2 garlic cloves. We like a lot of garlic in our house so we use 2, but it’s personal taste.
  • I use filo pastry to cut down on the fat and kilojoules and also for the crunchy texture. If you want to still reduce the fat but would prefer something with a little more puff, use reduced fat puff pastry.
  • I’ve put servings down as 4-6 as these are big pies. If you have little ones, they’ll most likely only eat half (I know I do!)

Why it’s good for you
Traditional sausage rolls are made with sausage meat and puff pastry which are high in fat and calories. These lovely healthy versions use extra lean beef mince and filo pastry which lightens everything up so you can really indulge without guilt. I’ve given nutritional values for one sausage roll and a half sausage roll as they are really big; the girls and I can only get through half but it all depends on how hungry you are.
Per serving for 4 (1 roll): 1718.6kj (409.2cals); 8.8g total fat (3.1g saturated fat); 1.4g fibre
Per serving for 8 (1/2 roll): (204.6cals); 4g total fat (1.5g saturated fat); 0.7g fibre

For a comparison on Moodie Sausage Rolls with the traditional shop/bakery sausage rolls, take a look here .

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