Sausage Rolls Using Wet Mozzarella

Instructions

1. You will also need 10g of Psyllium husks & a pinch of dried herbs (sage is nice)
2. Remove Sausage Skin before weighing. Drain the mozzarella and dry off on kitchen roll.
3. Pre-heat oven to 170c/Fan 150c/Gas 4
4. Melt the mozzarella in the microwave then mix in the ground almonds, psyllium husk, egg & cream
5. Mix well to form a dough
6. Roll it out to a rectangle I divided it and made two 8 x 4-inch rectangles. Roll it between two sheets of baking parchment
7. Form a roll with the sausage meat to fit the length of the pastry sprinkle on herbs if using.
8. Fold the other half of pastry over to make a long sausage roll
9. Cut into portions I made 6
10. Place on a non-stick baking tray brush with a little beaten egg (optional)
11. Cook for approx 20 -25 mins till cooked through
12. Each sausage roll gives: Fat: 12.54g Pro: 8.45g Cho: 0.75g
13. Great for lunchboxes! Or turn into a dinner with vegetables or salad