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Sausage roll pastry
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Prep Time:
40 minutes
Cook Time:
Total Time:
40 minutes
Gluten-free twist on a classic favorite!
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 spread, chopped
Instructions:
  • Combine mashed potato, rice flour, cornflour, salt, butter or spread, and egg in a large bowl. Stir with a flat-bladed knife until dough forms.
  • Sprinkle work surface with cornflour. 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.
  • Sprinkle a 40cm-long piece of baking paper with cornflour. Lay the pastry on top of the paper. Roll it out to a 1cm-thick, 22cm x 30cm rectangle. Cut the pastry into three, 10cm-wide strips. Mold the mince into a 22cm-long sausage and place it along one long side of a pastry strip. Roll the pastry around the mince to wrap it up. Move the roll to the baking tray. Repeat these steps two more times with the remaining pastry and mince.
  • In a bowl, beat the remaining egg. Brush the rolls with the beaten egg. Score each roll three times. Bake until golden, about 30 minutes. Cut the rolls into quarters before serving.

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