We have created the ultimate in gluten free pastry, rip rearing to go to wrap itself around your filling of choice (which as a matter of fact, we've also created for you). Flakey, yet moist enough to hold together and brimming with flavour, these sausage rolls will transport you back to your childhood.

Speaking of kids, these are great for hiding sneaky veggies in your children's food. Check out the ingredients in our filling - when disguised as delectable sausage rolls, who on earth would know?! 

So, let's get started.

For the pastry:
1 1/2 cups unsalted butter
1 3/4 cups tapioca flour
1/3 cup sorghum flour
1/3 cup white rice flour
1 1/2 teaspoons sea salt
3/4 cup ice water

For the filling:
250 grams beef mince
250 grams pork mince
1/2 onion, finely chopped
1 garlic cloves, finely chopped 
2 eggs (1 for the filling, 1 for brushing on pastry)
1 small carrot, grated
1 small apple, grated
1 cup baby spinach leaves, finely chopped
1/2 bunch parsley, finely chopped 
1 tablespoon oregano (dried or fresh)
1 tablespoon basil (dried or fresh)
3 tablespoons tomato sauce
1 tablespoon whole grain mustard
Sesame seeds to sprinkle on top 
Sea salt and pepper to season

Start with the pastry. Chop the butter into cubes and place on a plate, allowing space between each piece. Place in the freezer for a minimum of one hour. You want your butter to be frozen.

Place the flours, salt and butter in a food processor. On VERY low speed combine the mix. Turning it off to scrape down the sides occasionally. You should still have chunks of butter in your mix. Pour in the iced water and allow the food processor to run on low speed until combined with the flours.

Turn the dough onto the bench and knead, turning and folding as you do so. The dough will still be lumpy and will need some working to further combine. Fold and knead, fold and knead.

Fold the dough into a flattened square, as you are folding and kneading. Wrap in plastic wrap and place in the fridge for an hour minimum.

Remove from the fridge and roll out to 0.3 cm thickness square on a piece of baking paper. You may need to let the dough sit on the bench for 20 minutes if the dough is initially too firm to work with. Cut the pastry into squares (approx 30cm x 30cm). Return sheets of pastry to the fridge for a further hour.

Now for the filling. Heat a small skillet over medium heat and grease with coconut oil. Saute the onion and garlic for 5-10 minutes or until clear and golden. Remove from heat.

Place all remaining ingredients (1 egg only) into a large mixing bowl and combine. Add the onion and garlic mix. Combine.

Put it together. Preheat oven to 200 degrees C. Line a baking tray with baking paper.

Crack the remaining egg into a mixing bowl and whisk.

Cut each of the pastry squares in half. Spoon 1/2 - 1 cup measures of the sausage mix onto the pastry, forming a 2cm wide x 1cm high sausage down the length of the pastry. 

Brush the edge of the pastry with the egg wash and roll the pastry over the sausage mix, binding the pastry on the side with the egg.

Place the rolls folded side down, brush with the egg wash, sprinkle with sesame seeds and then cut the rolls into 8-10.

Transfer to prepared baking tray. Place into the oven and bake for 30-35 minutes. Done!

So, what should we do with our amazing gluten free pastry next? Could a fish pie be quite tasty?

January 24, 2015 — Amy Crawford

Made by Amy

simple = good