Delicious home made pork mince sausage rolls that you can enjoy, without the carbs. Easy to make and ideal for keto, gluten free and low carb way of eating.
Course Baking, Dips and Starters, Lunch, Main Course, Snack
Cuisine Baking, Gluten Free, Keto, LCHF, Low Carb
Keyword fat head, fat head dough, fat head pastry, from scratch, keto baking, keto snack, low carb sausage rolls, pork sausage rolls, sausage rolls
Prep Time 20 minutesminutes
Cook Time 25 minutesminutes
Servings 16serves
Calories 180kcal
Ingredients
Pork Filling
500gms/1.1 lb minced/ground pork
2teaspoonsgarlic minced
1teaspoonparsley flakes dried
1teaspoondried dill or sage flakesor 1 tablespoon freshly chopped
Combine the mince filling ingredients and divide into 2 portions. Set aside while you make the pastry.
For the pastry, zap the cheeses in the microwave until melted and runny. This generally takes between 1-2 minutes. Zap for 1 minute then check it every 15 seconds. Stir in almond meal, salt and pepper until combined. Add the eggs and mix until the dough comes together.
Knead the dough a little on a bench until it is pliable. Use a dusting of additional almond meal if the dough is too sticky. If the dough stiffens up too much you can always microwave it slightly to make it more pliable.
Divide the dough into 2 portions. Roll each portion out between 2 sheets of quality baking paper to approx 30 cm/12 “ wide x 15cm/6 “ deep. Trim the edges of the rolled out pastry for clean edges and do some patching if need be to square the pastry shape off. Once again microwave for a few seconds to make more pliable if required.
Roll and shape ½ of the pork mince mixture along the centre of each length of dough. Shape and smooth off the pork mixture using your hands. Using the baking paper, fold the dough over the rolled pork from one side and press around the pork mince. Repeat this on the other side and use your hands to shape the rolls nicely and press down slightly on the seam. Cut each roll length into 8-9 sausage rolls.
Place each sausage roll seam side down on a baking tray with space in between. Brush with beaten egg to brown.
Bake at 190 C/ 375 F for about 20- 25 minutes or until browned and cooked through.
Allow to cool slightly so pastry firms up.
Notes
Top with sesame seeds or poppy seeds for variation.Sugar Free BBQ Sauce or tomato paste can be used to replace the Sugar Free Tomato Sauce.Switch herbs for mixed herbs or fennel or experiment with what you have on hand.Omit the fresh onion and use 1 table spoon of onion powder if desired. Garlic powder can also be switched for 1/2 teaspoon garlic powder.You can use regular or low fat mince/ground pork for the recipe. Less juice will be released if you use low fat mince, so it is preferred.Use regular or low fat mozzarella cheeseIf you want a pastry that is less mealy looking (like pictured) use almond flour or blanched almond meal such as Lucky brand available in Australia. The almond meal I used in the pictured recipe has the brown husky part of the nut in it, which gives it a mealy look.