- 0:20 Prep
- 0:35 Cook
- 4 Servings
- Capable cooks
Get some pork on your fork now or bag a snag and freeze for later!
Ingredients
- 2 sheets frozen ready-rolled puff pastry, partially thawed
- 8 (750g) thick pork sausages
- 2 medium tomatoes
- 1 tablespoon olive oil
- 1/2 small leek, trimmed, washed, thinly sliced
- 1 celery stalk, finely chopped
- 1 garlic clove, crushed
- 1 small red chilli, deseeded, finely chopped
- 2 tablespoons tomato paste
- 1 teaspoon caster sugar
- 1 tablespoon chopped fresh basil leaves
Method
- Step 1Preheat oven to 180°C/160°C fan-forced. Lightly grease a large baking tray. Cut pastry into quarters. Place pastry squares on a flat surface. Place 1 sausage on 1 pastry square. Roll up to enclose sausage. Press lightly to secure. Place, seam-side down, on prepared tray. Score pastry on top. Repeat with remaining pastry and sausages. Bake for 35 minutes or until pastry is golden and sausages cooked through.
- Step 2Meanwhile, cut a cross in base of each tomato. Place tomatoes in a heatproof bowl. Cover with boiling water. Set aside for 2 to 3 minutes or until skin lifts slightly. Drain. Peel and chop tomatoes.
- Step 3Heat oil in a saucepan over medium heat. Add leek and celery. Cook, stirring, for 5 minutes or until leek has softened. Stir in garlic and chilli. Cook for 1 minute or until fragrant. Add tomato, tomato paste and sugar. Cook, stirring occasionally, for 10 minutes or until thickened.
- Step 4Process tomato mixture until almost smooth. Stir in basil.
- Step 5Cut each roll into 3 pieces. Serve with basil tomato sauce.
- Low carb
- Low sugar
- Lower gi
Nutrition
3519 kj
Energy
63g
Fat Total
28g
Saturated Fat
8g
Fibre
29g
Protein
151mg
Cholesterol
1516.75mg
Sodium
5g
Carbs (sugar)
39g
Carbs (total)
All nutrition values are per serve
Notes
Freeze uncooked sausage rolls for up to 2 months. Place in a single layer in a snap-lock bag or airtight container.
- Author: Emma Braz
- Image credit: John Paul Urizar
- Publication: Super Food Ideas
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