Gluten Free Sausage Rolls Recipe
When I first started my gluten-free diet, I was concerned about missing out on two particular things – firstly, freshly baked pink iced donuts from the supermarket (specific, I know), and secondly, anything made with pastry! Fortunately, there are a few brands of gluten-free pastry available in Australia, but I am still yet to see iced donuts on the market *sigh* (recipe challenge accepted!). Similarly, there are a number of good (and not so good) GF pastry goods such as meat pies, sausage rolls and croissants available, but just like so many other foods, you cannot beat home-baked GF pastry goods! And so, my gluten free sausage rolls recipe was born!
GLUTEN FREE SAUSAGE ROLLS
by Gluten Is The Devil
<MAKES 36 small rolls (or 24 medium rolls)>
20 minutes preparation time; 20-25 minutes cooking time
YOU WILL NEED…
- x2 Baking trays
- Baking paper
- Chopping board
- Knife to slice vegetables
- Grater (fine)
- Measuring cup (to whisk egg)
- Whisk OR fork
- Mixing bowl
- Measuring spoons
- Large spoon
- Pastry brush
- 1 small celery stick
- 1 small garlic clove
- handful of parsley (~2 tablespoons finely chopped parsley)
- 1/2 a small carrot
- 1 egg
- 500g gluten-free sausage mince
- 1 tablespoon gluten-free Worcestershire sauce
- 2 teaspoons tomato paste
- salt and pepper
- 3 sheets gluten-free savoury puff pastry
- sesame seeds
- gluten-free tomato sauce, to serve (optional)
1. Preheat a fan-forced oven to 200°C. Line the two baking trays with baking paper. Separate and thaw your chosen GF savoury puff pastry sheets on a clean kitchen bench (or according to instructions on the packet).
2. Finely chop the celery, garlic and parsley. Finely grate the half carrot. Whisk the egg in the measuring cup using a whisk OR fork.
3. Add the GF sausage mince, celery, garlic, parsley and carrot to the mixing bowl. Measure out the GF Worcestershire sauce and tomato paste and add to the mince/vegetables mixture. Add half of the whisked egg to the bowl and keep the remaining half aside (for brushing pastry). Season with salt and pepper and mix with the large spoon.
4. Slice each GF pastry sheet in half, giving 6 pastry halves in total. Split the sausage filling into 6 parts and place one part of the filling lengthways along each pastry half.
5. Brush one side of each of the pastry halves with a little of the remaining whisked egg. Firstly, fold the unbrushed pastry side over the sausage filling and secondly, roll to enclose the filling (the egg on the other side will help the pastry to stick together).
6. Brush the tops of the 6 logs with a little of the egg, then sprinkle with sesame seeds. Using a knife, slice each of the logs into 6 small rolls (or 4 medium rolls if you prefer).
7. Place the rolls onto the trays with a little space between each and bake for 20-25 minutes, keeping a careful eye on the pastry so as not to burn it. Enjoy (with a little GF tomato sauce, if you prefer)!
Some tips you may find helpful:
- We used Gluten Free Bakery Savoury Puff Pastry (available in many health food shops), Woolworths GF Sausage Mince and Spring Gully GF Worcestershire Sauce (purchased at Woolworths) – reviews to come regarding these products!
- You may like to try this recipe using 250g GF sausage mince and 250g beef mince (instead of 500g GF sausage mince)
- These sausage rolls freeze nicely and re-heat well
- Do not be put off by the dark colour of the pastry once baked (so long as it doesn’t burn) – we have used GF puff pastry many times before and it just about always appears darker once baked than non-GF puff pastry