Recipe type: Savoury Snacks
Cuisine: Ketogenic. Low Carb. LCHF. Grain Free*. Gluten Free*
Prep time: 
Cook time: 
Total time: 
Yield: 12 sausage rolls
Low-carb puff pastry sausage rolls that taste incredibly good. With not one, but two *Grain-Free and *Gluten-Free options.
1. The FLAKIEST and BEST pastry (still very low carb, but contains a little gluten and wheat)
2. Nut-free, gluten-free, grain-free pastry
3. Nut & Seed gluten-free, grain-free Pastry
Sausage Meat Filling
  • 200g minced pork and beef meat
  • a few fresh sage leaves
  • a few sprigs of fresh thyme
  • ½ garlic clove
  • ½ tsp fine Himalayan pink salt (U.S. option HERE)
  • a generous sprinkle of freshly ground black pepper
  • 1 egg yolk
The method is the same for all 3 pastry options. I highly recommend reading all instructions and notes before you start, as you'll need to work quickly.
  1. weigh the butter as one lump (cut generously to start with and shave off bit by bit if too much); wrap it in foil and freeze it for 30 minutes.
  2. meanwhile, weigh and mix dry ingredients for your chosen pastry option in a medium-large bowl.
  3. prepare a glass of ice cold water (best if you have 2-3 ice cubes that you can use, but if not, make sure you use refrigerated water).
  4. take the butter out of the freezer, unwrap it, dip it in the flour mix, then grate it using a large-hole cheese grater. N.B. so as not to warm up the butter as you hold it, this step is best done using food-grade disposable gloves (U.S. option HERE), and turning the butter in your hand often, then dipping it in flour again and again as you grate.
  5. tip all the grated butter into the flour and mix with a metal spatula or fork, until all butter crumbs are well coated.
  6. now add 2 TBSP of icy water and mix again using the same metal utensil.
  7. take a little of the mix in your hand and test to see if it's pliable - it should be moist, not wet; if too dry, add more icy water, 1 TBSP at a time, mix and test again.
  8. finally, shape the dough into a ball, working it as little as possible - you don't want a smooth dough at this stage, just a ball of rough pastry with visible lumps of butter.
  9. wrap it in cling film and place it in the freezer.
  10. after 15 minutes, unwrap the dough and place it over a wooden board or silicone pastry mat dusted with flour (I use THIS one), shape it into a rough rectangle and dust a little Fiberflour, sesame flour or coconut flour (depending on which version you've chosen) on both sides.
  11. use a dusted rolling pin to flatten it into a 20x30cm rectangle, tapping the sides to keep them as straight as possible, then fold it into thirds (like an envelope - see photos for guidance).
  12. dust a little more flour on the mat and both sides of dough and turn it 45° (quarter turn); repeat previous step.
  13. wrap the 'envelope' in cling film and place it in the freezer for 10 minutes.
  14. repeat steps 12 - 13 two more times (optional but will yield better lamination).
  15. meanwhile, prepare your sausage filling by mixing the meat with chopped herbs, minced garlic and seasoning.
  16. in a small bowl, beta the egg yolk lightly.
  17. divide the meat mix into 2 equal portions and roll each one into a 30cm long sausage; set aside over non-stick paper.
  18. pre-heat oven to 200°C fan (220°C static).
  19. once the dough is nicely chilled (but not frozen solid), roll it out into a 20x30cm rectangle once more and cut it in half, so you have two long strips of pastry.
  20. place the sausage meat over the middle of each strip of dough and brush some beaten egg yolk along one of the long edges.
  21. wrap the dough over the meat and roll, starting from the side without egg wash; make sure to form a nice seal that should be at the bottom of your roll.
  22. using a very sharp knife (THIS is my favourite knives set - UK option HERE), cut each roll in half and then each half into 3 segments, so as to have 12 sausage rolls in total.
  23. shape them a little, then place them on an oven rack lined with a silicone baking mat (I use THIS one - U.S. option HERE) or non-stick paper.
  24. make 3 scissor snips along the top of each one to allow steam to escape, then brush a little egg yolk over them.
  25. bake on the highest shelf (position 3 of European ovens) for 20-25 minutes until caramelised on top and cooked through.
Prep time does not includes waiting time for butter and dough to chill.

Refrigerate the pastry for up to 7 days or freeze it for future use (defrost in the fridge overnight, and use chilled).

You can refrigerate the baked sausage rolls for up to 3 days, or you can freeze them (simply let them thaw at room temperature and warm them up in the oven for 5 minutes).

Keep flaky/puff pastry CHILLED at all times. If you let it get warm, you'll end up with a puddle of fat during baking and the result will be edible but a million miles away from what it should be.

Macros reported in box above are for 1 complete sausage roll using pastry option 3 (sesame and almond flour).

Macros for all pastry options plus meat filling are as follows (whole batch - divide by how many rolls you make):

Pastry 1 (Fiberflour) Kcal 885; F 74g; TC 54g; f 42g; NC 12g; P 17g.
Pastry 2 (lupin and coconut) Kcal 964; F 73g; TC 46g; f 34g; NC 12g; P 31g.
Pastry 3 (sesame and almond) Kcal 958; F 87g; TC 18g; f 11g; NC 7g; P 34g.
Sausage Meat Filling Kcal 433; F 32g; TC 0g; f 0g; NC 0g; P 36g.

Metric kitchen scales ensure accurate measurement of ingredients. They're cheap, easy to use, and only take up a tiny bit of space. Click HERE for the ones I use. For U.S. option click HERE.
Serving: 1 sausage roll Calories: 116 Fat: 10g Net Carbs: 0.5g Protein: 6g
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