- 5 spray(s) Calorie controlled cooking spray
- 1 medium Onion(s), finely chopped
- 300 g Lean Pork Mince (10% fat), raw
- 160 g Breadcrumbs, fresh, fresh
- 5 g Fennel, seeds, ground (optional)
- 1 sprig(s) Thyme, Fresh, chopped
- 275 g Ready Rolled Puff Pastry Sheets
- 60 ml Skimmed Milk
- 200 g Lettuce, (mixed salad leaves), tossed with fat-free dressing
- 1 pinch Salt, and freshly ground black pepper
Preheat oven to Gas Mark 7/220ºC/425ºF. Line a large baking tray with baking paper.
Combine the onion, mince, breadcrumbs, fennel seeds, thyme and 3 tbs milk in a bowl. Season well with salt and pepper. Mix with clean hands until well combined.
Cut pastry sheet in half. Cut each half into 3, making 6 rectangles per sheet. Use a rolling pin to roll each rectangle of pastry widthwise, an extra 1.5cm. Repeat with remaining pastry. Brush the borders of pastry with the remaining milk. Shape sausage meat into logs and place on the edge of each pastry rectangle. Carefully roll up. Seal the ends well to stop meat escaping. Place rolls seam-side down on the baking tray. Brush pastry tops with a little more milk.
Bake for 30-35 minutes, rotating the tray, or until golden brown and crisp underneath. Serve warm with a green salad.
- The sausage roll filling can be made up to 1 day in advance and stored in an airtight container in the fridge. If you don't like fennel, which has an aniseed taste, then simply omit it. The sausage rolls will still taste great!