Medusa ‘scary face’ sausage roll

Medusa ‘scary face’ sausage roll
  • Low potassium
  • Snack
  • Special occasion
  • British
  • 1 hour or less
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This low potassium snack makes a nice Hallowe’en treat.

Chef

Chef Paul Ripley
Paul Ripley

Kidney Kitchen Chef

This twist on a sausage roll makes for a fun and spooky savoury showstopper in the shape of Medusa’s head.

Ingredients

2 x 320g packs of ready rolled puff pastry

340g of sausage meat

3-4 tablespoons chutney

1 egg yolk

1 tablespoon of poppy seeds (optional)

Method

  1. Step 1

    Pre-heat the oven to 180°C / 160°C fan / gas mark 4 and line a baking tray with greaseproof paper or a silicon mat if you have one. Mix the sausage meat and chutney together.

  2. Step 2

    Gently lay one sheet of the puff pastry on top of the other, on the lined baking tray. Cut out the bottom left and right corners, up to a third of the way up. Discard the cut-out pastry. Remove the top layer of pastry and set aside.

  3. Step 3

    Put the sausage meat mix onto the bottom layer of pastry and spread out into an even layer. Leave an edge of pastry all the way around.

  4. Step 4

    Brush outer edges of pastry with a little of the beaten egg and place the second sheet of pastry over the top and using a fork, press the edges together.

  5. Step 5

    Using a knife carefully cut out the eyes and the mouth out of the top layer. Using a knife, cut through all the layers to form the “snakes”, all the way around the head. Carefully twist each strand of hair.

  6. Step 6

    Brush the head with an egg yolk wash. Bake in the oven for 20 minutes or until the pastry is golden brown and the sausage meat is fully cooked, then cool. It is delicious served warm from the oven. Divide into 12 portions to serve.

Food facts

The pastry is the main source of carbohydrate in this snack, and the value has been provided for those who have been trained in insulin adjustment.

Although this savoury snack is low in potassium, it is important to avoid eating too much and to enjoy it as a treat.

This snack is not low in phosphate, therefore if you are following a low phosphate diet you may want to avoid or limit the amount you have. If you have been prescribed a phosphate binder, ensure you take them with this dish.

The source of protein in this snack is the sausage meat.

Use gluten free pastry and sausage meat.

This snack is high in fat and salt, which is mainly due to the fat and salt content of the sausages and pastry. Try to opt for reduced fat and low salt sausages where possible. Alternatively opt to have a smaller portion.

Once prepared and cooled, this can be stored in an air-tight container and kept in the refrigerator for up to 3 days.