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sausage rolls no pastry

Sausage roll with no pastry

Pastry-free, egg free, allergy friendly baked sausage rolls. A great snack for those with food intolerance that prevents the use of pastry. 

Course Appetiser, Main
Keyword allergy friendly, family food, gluten free, sausage roll
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2 people
Author Kyrstie Barcak

Ingredients

  • 250 grams mince beef
  • 1 zucchini small, peeled and grated
  • 60 grams fresh kale, spinach finely chopped
  • handful fresh herbs - chives, rosemary, parsley, oregano finely chopped
  • 1 pinch salt and pepper
  • 1 sweet potato straight shape. Peeled
  • 2 tbsp brown rice flour

Instructions

  1. Heat fan forced oven to 180 degrees celcius

  2. To a bowl add all of the ingredients, except the sweet potato and brown rice flour. Mix to combine well.

  3. If needed, trim the sweet potato to a size that will allow you to use a peeler and peel long straight strips from it. 

  4. To a bowl, add the brown rice flour 

  5. Once you have a pile of sweet potato strips evenly and neatly sliced, dip one side into the flour and lay on a tray lined with baking paper - 6 across, each piece overlapping so there are no gaps

  6. Get a handful of the mince and roll into a log - not too thick. It needs to be thin enough to be rolled up into the strips of sweet potato. I estimate the thickness I made was 2 cm in diameter.

  7. Place the rolled mince mixture slightly in from the edge of the sweet potato strips and roll away from yourself until the meat is encased in the roll and the ends are secured under.

  8. Repeat and place into the oven on a creased tray. Brush the top of each roll with olive oil, or oil of choice and bake for 25-30 min until crisp and browned.

  9. Slice if desired and serve with home-made tomato sauce