SAUSAGE ROLLS WITH HERBED PASTRY

MAKES 20 SAUSAGE ROLLS

KEEP ON TRACK per serving

FAT 22G CARBS 11G PROTEIN 10G

FOR THE HERBED PASTRY 360g mozzarella, grated 90g cream cheese 2 eggs, lightly whisked 1 tsp baking powder ½ tsp salt handful flat-leaf parsley, finely chopped handful fresh oregano, finely chopped 6 sprigs fresh thyme, finely chopped 1 sprig fresh rosemary, finely chopped 3 cups almond flour

FOR THE TOMATO SAUCE 3 tbsp olive oil 1 onion, peeled and finely chopped 6 garlic cloves, finely chopped 1 tsp dried oregano 1 tsp dried red chilli 1 tsp dried basil 50g tomato paste 1 x 400g tin whole peeled tomatoes ½ tsp salt handful fresh basil leaves, roughly chopped

600g boerewors or any quality sausage of your choice 1 egg, lightly whisked with a pinch of salt for egg wash

1. Place the mozzarella and cream cheese in a microwave-proof bowl. Microwave on full for 2 minutes or until the cheeses are completely melted. 2. Add the eggs, baking powder, salt, chopped herbs and almond flour. Mix until well combined. Use your hands to bring the pastry together. 3. Place the pastry on plastic wrap and spread the dough out with your fingertips to form a flat disc. Cover with the plastic wrap and place it in the fridge to rest for 30–40 minutes or until cooled. 4. For the tomato sauce: Heat oil in a medium saucepan over medium heat. Add onion, garlic, oregano, red chilli and basil. Fry the onion and herbs for 3–4 minutes until the onion is transparent. Add the tomato paste and cook for 2–3 minutes. 5. Add the whole peeled tomatoes and season with salt. Let it simmer for 15–20 minutes until the sauce thickens. Add the basil into the sauce and stir. 6. Take the dough out of the fridge and roll it out between two sheets of baking paper. Roll it out into a rectangle about 25cm in length. 7. Remove the casing from the sausage using scissors. Divide the sausages into three 20cm long strands. Place one of the sausages on the bottom edge of the pastry and carefully roll the pastry around the sausage. Cut the pastry along the length of the sausage, leaving enough pastry to go around the sausage completely. Pinch the seam together with your fingers. Use a serrated knife to divide the long sausage roll into 7cm pieces. 8. Place the sausage rolls on a baking tray without baking paper. Repeat the process until all the dough and sausage have been used up. 9. Brush the sausage rolls with egg wash and bake for 20–25 minutes or until golden brown. 10. To serve: Serve the sausage rolls with the tomato sauce.