Pastry-free, egg free, allergy friendly baked sausage rolls. A great snack for those with food intolerance that prevents the use of pastry.
Heat fan forced oven to 180 degrees celcius
To a bowl add all of the ingredients, except the sweet potato and brown rice flour. Mix to combine well.
If needed, trim the sweet potato to a size that will allow you to use a peeler and peel long straight strips from it.
To a bowl, add the brown rice flour
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
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.
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.
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.
Slice if desired and serve with home-made tomato sauce