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Gluten-free sausage rolls
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Prep Time:
65 minutes
Cook Time:
30 minutes
Total Time:
95 minutes
Gluten-free twist on traditional sausage rolls!
Ingredients:
  • 450g warm cooked mashed potato
  • 162.50 gm rice flour
  • 65.00 gm gluten-free cornflour
  • 2.40 gm salt
  • 100g butter or Nuttelex dairy-free spread, chopped
  • 150g pork mince
  • 150g chicken mince
  • 150g lamb mince
  • 22.20 gm tomato paste
  • 20.80 gm chilli sauce
  • 11.80 gm wholegrain mustard
  • 20.00 ml chopped fresh flat-leaf parsley leaves
  • 20.00 ml chopped fresh coriander leaves
  • Gluten-free tomato sauce, to serve
Instructions:
  • In a large bowl, combine mashed potato, rice flour, cornflour, salt, butter, or spread. Add the egg and mix with a flat-bladed knife until a dough forms.
  • Sprinkle cornflour on work surface. Knead dough for 3 minutes until smooth. Wrap dough in baking paper and let it rest for 30 minutes.
  • Preheat your oven to 200C/180C fan-forced and line a large baking tray with baking paper.
  • In a bowl, mix together minced meat, 1 egg, tomato paste, chili sauce, mustard, parsley, and coriander.
  • Sprinkle a 40cm-long piece of parchment paper with cornflour. Lay the pastry on the parchment paper and roll it out into a 1cm-thick, 22cm x 30cm rectangle. Divide the pastry into three, 10cm-wide strips. Form one-third of the mince mixture into a 22cm-long sausage and place it along one long side of a pastry strip. Roll the pastry up to seal in the filling. Place on a baking tray and repeat the process with the remaining pastry strips and mince mixture.
  • In a clean bowl, beat the last egg. Use it to brush the rolls. Make three small pricks on each roll. Bake until golden, about 30 minutes. Quarter each roll and serve with tomato sauce.

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