WEBInstructions. Heat oil in a non stick fry pan over medium high heat. Sauté garlic, onion & celery for 2 minutes, then add bacon. Cook for a further 2 minutes (don't make bacon golden) then transfer to bowl and allow to cool for 10 minutes. Add remaining Filling ingredients into the bowl.
Preview
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WEBPreheat the oven to 200°C/fan180°C/gas 6. Mix all the ingredients, except the filo and butter, in a bowl with some seasoning. Fry a little of the mix to taste, then season again if needed. Lay a sheet of filo pastry on the work surface, brush with a little butter, then place another sheet on top.
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WEBPre-heat your oven to 180 C/356F and place them on a baking tray. Cook the sausage rolls for 8-10 minutes, or until heated through. Alternatively, you can use an air fryer to reheat them. Place the sausage rolls into the air fryer basket and heat at 160 C/320F for around 5-8 minutes, or until heated through.
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WEBUsing a silicone brush, brush each roll evenly with the egg wash. Then sprinkle the poppy seeds evenly out over top. Bake at 375° for 15 minutes, or until the dough is golden brown and puffed. Let the rolls rest for 1-2 minutes, then using a sharp knife- slice into individual servings and enjoy.
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WEBPre-heat the oven to 200°C. Place the mince in a large bowl. Add all the rest of the ingredients, (apart from 1 egg) and mix thoroughly. Spray a baking tray with some low calorie cooking spray. Divide the sausage meat into 6 equal sausage shapes. Place the sausages on the baking tray and cook for 15 minutes.
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WEBTurn this sausage roll "log" over so that the seam-side is now facing down, and cut the sausage rolls with a sharp knife – 6 portions (see recipe video). Water. Place the sausage rolls on the prepared parchment paper-lined baking tray. Brush the top with egg wash (optional) and make 2 slits on top.
WEBPreheat the oven to 200c and line a baking tray with parchment paper. Spray a little oil over the surface of the paper. Remove the sausages from their skins and add to a bowl with the chutney. Mix well. Place one wrap on a chopping board. Take half of the sausage mixture and add it to the wrap, just right of centre.
WEB1 egg. Place the sausage rolls on the baking tray and prick the top of each sausage roll with with the tip of a sharp knife. Bake in the oven for 18-20 minutes – until the pastry is golden brown. Take out of the oven and leave to cool slightly. Serve warm or cold.
WEBInstructions. Make the pastry: separate one egg - reserving the egg yolk for later in a small bowl. Place the egg white, remaining whole egg, almond flour, mozzarella and butter into a large bowl and mix well. Bring the dough together to form a ball and cover with cling film - place in the fridge for an hour to rest.
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WEBHeat oven to 400 F (200 C). If using frozen puff pastry, follow package instructions to defrost. In a food processor, process the eggs, pecans, onion, soy sauce, and cottage cheese until fine. Transfer the mixture into a bowl and add the breadcrumbs, oats, basil, oregano, and salt. Stir to combine.
WEBPlace the sausage, thyme, 1 tablespoon Worcestershire sauce, 1/2 teaspoon ground sage, 1/2 teaspoon onion powder, and 1/2 teaspoon ground white or black pepper in a large bowl. Mix with clean hands until well combined. Refrigerate at least 15 minutes to firm up. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 400℉.
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WEBRemove the top baking paper/parchment. Cut the Fat Head pastry along one side and place the sausages along that edge. Begin to roll as shown in the pictures above and cut off the excess pastry. Cut into sausage rolls and spray or drizzle oil over the top. Sprinkle with onion flakes (or sesame seeds) to garnish.
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WEBInstructions. Preheat your oven to 180°C and line 2 baking trays with oil spray or baking paper. Peel onion and carrot and roughly chop into quarters. Place in the bowl of a large food processor with the chopping blade attachment fitted, with the garlic and process for a minute until finely chopped.
WEBInstructions. Preheat the oven to 375F. To make the dough, place the mozzarella and cream cheese in a bowl. Microwave for 1 minute, stir, then cook for another 30 seconds. Add the almond flour, beaten egg, salt and pepper, and stir well.
WEBRoll the wrap up into a long tube. Cut off a small bits off of the end of the wrap so you have a neat tube. Cut the tube into 6 equal pieces and place into the silicone muffin moulds. Bake for 17 minutes or until they are golden. Once they are cooked, remove the sausage rolls from the moulds and leave on a wire rack.
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WEBRoll out the pastry to a 35 x 30cm rectangle on a surface lightly dusted with flour. Trim the edges neatly, then cut in half lengthways to form two long strips. Spread with a thin layer of the apple sauce, pickle or chutney, leaving a border along the edges.
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WEBFor this step place a sausage on the widest end of the triangle and roll it toward the smaller pointer end. Think of it like those crescent rolls that come in those pop cans. That’s exactly how these are rolled up. Continue this process until all the sausages are rolled. Step 4: Baking the low-carb sausage rolls.