Ingredients

The following ingredients have 4 Servings
  • 100 g almond flour
  • 1 tsp baking powder
  • 1 tsp garlic powder
  • generous pinch salt
  • 1 egg
  • 170 g full-fat strong Cheddar cheese (grated)
  • 60 g full-fat cream cheese (soft cheese)
  • 2 Polish sausages (Kielbasa) ((120g / 4.2oz) per sausage)
  • 2 tsp sesame seeds
  • 2 medium tomatoes
  • 1 red chili
  • 20 g reduced-sugar tomato ketchup

Instruction

  • Preheat the oven to 180°C (fan oven). This is 200°C for conventional ovens (or 400°F / gas mark 6).
  • Combine the almond flour, baking powder, salt and garlic powder in a bowl. Whisk the egg well in a separate bowl.
  • Place the grated Cheddar and cream cheese into a wide-bottomed microwave friendly bowl. Place the bowl of cheese in the microwave for 1 min 30 seconds, until the cheese completely melts.
  • Immediately tip the melted cheese into the bowl of almond flour mix and use a wooden spoon to vigorously combine the mixture. Alternatively, you could combine this in a mini food processor which is much easier!
  • Add the whisked egg and continue to mix until the mixture comes together as a sticky dough. It may seem like its not coming together - but it will.
  • Allow to cool slightly (I highly advise keeping the 'dough' in the fridge for 20-30 minutes if you have the time to spare - it makes it easier to work with). Tip the ball of dough between two sheets of baking parchment paper. Use a rolling pin to roll out into a rectangular shape. Do not roll it too thin.
  • Peel off the top layer of parchment. Do not be alarmed if some 'stringy' bits pull away. The 'dough' is easily manipulated and you can simply pinch pieces closed or press them back in.
  • Use your pastry scraper to neaten up the edges as a rectangle, then 'divide' the mixture into two equal parts by simply scraping it down the centre and making a visible dividing line. Place the sausages onto each half.
  • Cut the parchment paper into two, so you can work with each piece individually. Gently roll the piece over, folding the dough around the sausage. (The next part is tricky and a little messy, so before you get your hands messy, prepare a baking tray lined with a fresh piece of parchment paper. )
  • Peel off the parchment from around the dough-wrapped sausage. Again, don't worry if some 'stringy' bits pull away. Now is where your pastry scraper comes in handy to nudge the dough from the parchment onto the dough-wrapped sausage.
  • Don't worry if there are any holes. Place each one onto the baking tray lined with parchment you prepared - allowing enough space between the two. Use clean hands to shape the dough around the sausage, and now is where you can pinch closed any holes.
  • Scatter over the sesame seeds and bake in the preheated oven for 20-25 minutes, rotating the tray halfway through.
  • If you choose to have the fresh tomatoes on the side, chop the tomatoes and finely chop the red chili (while the sausage rolls are baking). Place in a bowl and mix in the reduced-sugar ketchup. Serve alongside the sausage rolls. (The tomato relish is not included in the macros.)
  • Enjoy! *And be careful as they are piping hot inside!*