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Gluten-free pork, chilli and tarragon sausage rolls
Gluten-free pork, chilli and tarragon sausage rolls
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Gluten-free sausage rolls for everyone to enjoy!
Ingredients:
  • 500g pork mince
  • 62.50 ml packaged gluten-free breadcrumbs
  • 1 long red chilli, finely chopped
  • 62.50 ml fresh tarragon leaves, chopped
  • 1/2 tsp ground allspice
  • 1/2 tsp ground cardamom
  • Rice flour, for dusting
  • 1 egg, lightly beaten
  • 1/2 tsp cumin seeds
  • Gluten-free tomato sauce, to serve
  • 130.00 gm rice flour
  • 46.20 gm buckwheat flour
  • 82.50 ml tapioca starch
  • 1/2 tsp xanthan gum
  • 125g chilled butter, chopped
  • 30.00 gm iced water
Instructions:
  • Preheat the oven to 220C/200C fan-forced and line a large baking tray with parchment paper.
  • Mix together the mince, breadcrumbs, chilli, tarragon, allspice, and cardamom using your hands in a bowl. Season with salt and pepper, cover, and refrigerate until needed.
  • For Gluten-free pastry: Add flours, starch, xanthan gum, and butter to a food processor. Pulse until mixture looks like breadcrumbs. While the processor is on, pour in the egg and just enough iced water for the mixture to form a dough.
  • Place the pastry on a lightly floured surface and knead it into a ball. Divide the pastry into 3 equal pieces, wrap 2 pieces in plastic wrap, and refrigerate. Roll out the remaining pastry between 2 sheets of baking paper into a 15cm x 23cm rectangle. Shape 1/3 of the filling into a 23cm-long log and place it in the center of the pastry. Roll up the pastry from one long side to enclose the filling, then cut into 4 pieces. Arrange the sausage rolls, seam-side down, on a prepared tray. Repeat with the remaining pastry and filling. Brush the pastry tops with egg and sprinkle with cumin seeds.
  • Bake until pastry is golden, filling is cooked through, about 15 minutes. Serve with tomato sauce.

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