Low Carb Potato & Chickpea Sausage Rolls

Method

STEP 1

Thaw your pastry.

STEP 2

Pre heat your oven to 200 degrees Celsius and line a tray with baking paper. Dice the low carb potatoes into 1cm cubes, drizzle with some olive oil and salt and pepper then roast for 30 minutes or until golden.

STEP 3

Heat a small amount of olive oil in a pan and cook the onions over a medium heat with a pinch of salt until soft and starting to brown. Add in the balsamic and sugar and stir until sugar has dissolved. Set aside to cool.

STEP 4

Place the roasted potatoes, onions and all other ingredients into a food processor and pulse until a sticky mixture forms.

STEP 5

Lay your pastry flat and slice horizontally to form rectangles. Spoon some mixture along one edge shaping into a sausage shape. Brush the other edge with some of the whisked egg then roll the pastry up to enclose the filling, seam side down.

STEP 6

Continue until all of the mixture has been used up. Cut up into your desired sized rolls then brush with the egg wash and sprinkle with some sesame seeds

STEP 7

Bake for 10 minutes at 200 degrees Celsius then turn temp down to 180 degrees Celsius and bake for a further 30-40 minutes until the pastry is golden. Cook time will vary with different pastry.

STEP 8

Serve hot with some tomato sauce and a green salad!

By Phoebe @pheebsfoods | pheebsfoods.com