SKINNIER PIGS IN BLANKETS,/SAUSAGE ROLLS low fat & preservative, easy-peasy

A healthier twist on a perennial favourite

Skinnier, Healthier Pigs in Blankets with Mustard-Maple Dip

'The best sausage rolls I've ever had!' Taster.

18/11/16

These skinnier, healthier made-from-scratch Pigs in Blankets are low in fat & preservatives but incredibly tasty - and they are so easy to make.

The sausage filling consists of low-fat poultry, a solitary high-meat venison or boar sausage and ham.  The flaky pastry -- a one-bowl two step wonder -- is high in cholesterol but is rolled thin to keep fat to a minimum.  

The flavour of the meat and the texture of the pastry is so superb -- and satisfying -- portions can be kept small.

The sausage filling can be made a day or so in advance but the pastry needs to be made on the day.  

Serve with Maple-Dijon dip.

Cost: £3
Makes: about 22 1 1/2 inch/3 cm pigs in blankets

Ingred:
   
   Sausage: 
       7oz/200 gm minced turkey or chicken thigh
       1 3/4oz/50gm ham hock or sliced ham/pastrami, finely diced
       1 venison or wild boar sausage, casing discarded
       1 generous tsp wholegrain mustard
       1/2 tsp nutmeg
       1/2 tsp celery salt (opt)
       1/4 bunch chives or spring onions, finely chopped
       scant 3 tbsp warm water

   Pastry:
      7 oz/200 gm self raising flour
      1/4 tsp salt
      finely grated zest of lemon or orange (opt)
      at least 250 ml double cream

      1 egg yolk mixed with 1 tsp water (freeze whites for meringues)

  Dipping Sauce (opt)
  (It's quite hot)
   60% Dijon mustard
   40% Maple Syrup

Method:

1. Using a fork and a light but thorough hand, mix all sausage ingredients thoroughly; this can be made a day in advance
2. Before baking: preheat oven to 400F/200c/180fan/gas6; 
3. Cut a piece of greaseproof paper to fit baking tray; set paper aside and put tray in oven to heat up
4. Prepare pastry: put dry ingred in bowl; add zest if using; stir  
5. Make a well in the ingredients; add cream
6. Dump onto a lightly floured board; the mix should hold together as you work it but a bit more cream may be needed
7. Roll the dough as thin as you can to form a rectangle
8. About 2in/4cm in from the long edge, place a roll of sausage meat about 1 1/2 inches in diameter, bring up the pastry and tuck tightly round the meat; roll until the pastry forms a cylinder and the seam is underneath.  Trim.  Repeat until sausage runs out; save leftover pastry for Cinnamon Twists or Cheese crackers (recipes coming); 
9. Slice into 1 1/2 inch/3 cm pieces; brush with egg 
10. Using oven gloves or a tea towel, bring the hot tray out of the oven, cover with greaseproof paper; arrange pigs in blankets so they are not touching 
11. Bake 25 mins
12. Cool on the tray 10 mins then remove to a cooling rack
13. For Dipping Sauce, blend mustard and maple sauce

Comments:

'Amazing! Low-fat food that's interesting -- these are as good as Waitrose posh. I would be afraid to serve these; they'd go so fast.  It's nice to see green in the filling.  Really good mustard dip - strong but not overwhelming.' Middle Aged Political Agent
'Low-fat?  Truly?  I really liked them; they weren't boring and didn't feel heavy.  The mustard dip was both hot and cool.' 20+ fund raiser

Scroll down for more of this week's recipes and How To....

(Questions & comments, pls email  b67goingon50@yahoo.co.uk )

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This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.