Time: 45 mins
~ low FODMAP ~ failsafe ~ low or moderate salicylate ~ low amine ~ dairy free ~ gluten free ~
2 packets Genius gluten free puff pastry (a)
400 g fresh beef mince (b)
300 g fresh chicken mince (b)
Dark green tips of 1 large leek (c)
1 large choko (d)
1 tbsp dried chives
1 tsp salt
2 tbsp SoGood soymilk
1 large carrot – moderate salicylate option
(a) Genius gluten free frozen puff pastry can be found in some Coles supermarkets in Australia
(b) Ensure very fresh meat (as instructed by dietician)
(c) Dark green tops of leeks are low FODMAP. They are also slightly higher in salicylates than the white part although suitable for failsafe elimination. Tip: re-grow the leeks.
(d) Choko is also known as chayote, see photos here. Choko is low FODMAP for fructans at 1/2 cup (84 g, The Monash University Low FODMAP App, 2018)
- Thaw pastry in fridge within 24 of making sausage rolls
- Remove pastry from fridge 20 mins before rolling out and allow to warm to room temperature
- Preheat oven to 200 deg C
- Rinse dark green tips of leek and chop finely
- Chop thick skin off choko and remove the core. Grate the choko.
- For moderate salicylate sausage rolls, peel the carrot and then grate it
- Combine the two types of mince, salt, dried chives, green tips of leek, grated choko and, in the case of moderate salicylates, the carrot
- Beat the egg and SoGood soymilk
- Roll out each packet of pastry as thinly as you can, ideally to 30 cm x 30 cm
- Cut the pastry sheet into two equal rectangles
- Place one quarter of the mince mixture along the pastry sheet lengthwise, about 3 cm in from the edge
- On the opposite long edge score the pastry with a fork and then brush with the egg mixture
- Roll the sausage roll up, starting from the side closest to the mince mixture and ending on the scored side. There should be an overlap of several cms of pastry and the scored pastry should end up on the bottom side of the sausage roll
- Brush the top and sides of the pastry with the egg mixture
- Cut the sausage roll in half
- Repeat for the remainder of the pastry and mince mixture
- Place the sausage rolls on a baking tray lined with baking paper with at least 1 cm around the sausage roll
- Bake at 200 deg C for about 35 mins, or until pastry is golden brown and the inside is cooked through
- Serve immediately or freeze immediately to prevent amine build-up
I’ve been wanting to try sausage rolls with choko instead of apple for a while now, but then chokos went out of season and my new greengrocer doesn’t stock them. But I paid a visit to South Melbourne Market and was rewarded with big, juicy chokos, so they are back on the menu for now! Just be careful with how many sausage rolls you eat – 84 g of choko is low FODMAP but it becomes high for fructans by 168 g (The Monash University Low FODMAP Diet App, 2018). One large sausage roll is low FODMAP and enough for lunch. If you are going to have it for a main meal, I would add a salad as a side – for example the friends-and-family friendly salad.
I cooked my sausage rolls for 35 mins but they were at the bottom of the oven for most of that time, so I suspect they would need less time at the top of the oven – best to keep an eye on them after 20 mins. As much as it is tempting to cut the sausage rolls up and make party sausage rolls, the mince mixture does brown on the ends and this is minimised by cooking large sausage rolls – see the photo of the party sausage rolls I attempted below. If you want party size rolls, I would recommend cutting them up with a sharp knife after cooking. The sausage rolls freeze quite well, although the pastry is slightly soggy on defrosting.
My brother was visiting for a weekend and having some friends over to my place so we cooked these sausage rolls. He made some “normal” ones and I made these, and I definitely didn’t feel like I was missing out! The choko keeps the sausage rolls moist, so they are still nice to eat even without tomato sauce.