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Gluten Free Sausage Rolls

5.0

8 Ratings

25-30 minutes 20-24 Gluten,Nuts,Peanuts,Wheat No added sugar

About this recipe:

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You will find the effort of making the gluten free puff pastry for these sausage rolls will be more than worth it when you taste these melt-in-the-mouth treats. 

Equipment:

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baking tray, pastry brush and 2 x mixing bowls

Ingredients:

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Gluten Free Puff Pastry
200g FREEE White Bread Flour
¼ tsp salt
150g butter, chilled
1 egg
50ml water
flour, for dusting

Sausage Roll Filling
1 egg
6 sausages, gluten free
1 tsp poppy seeds
oil, for tray

Method:

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220˚C, Fan 200˚C, 425˚F, Gas 7

Gluten Free Puff Pastry

  1. Put the flour into a bowl, add the salt and stir to combine.
  2. Cut the butter into very thin slices and lay these out on a plate.
  3. Add one third to the bowl and using a fork or pastry blender, work it into the flour until the mixture resembles fine breadcrumbs. Avoid using your fingers for this.
  4. Break the egg into the bowl, add the water and stir to make a dough. If this does not happen easily add a teaspoon of water. 
  5. If the dough seems dry, add another teaspoon of water or if it is excessively wet, cover and rest for 5 minutes.
  6. Dust the work surface liberally with flour, place the dough in the middle and dust the dough with flour.
  7. Gently roll the dough into a 20 x 30cm/8 x 12″ rectangle. 
  8. Lay a second third of the butter slices across the middle of the pastry, in lines just touching each other.
  9. Run a damp finger all around the outside of the pastry rectangle.
  10. Gently lift the left side of the pastry over and onto the middle of the butter.
  11. Now lift the right side of the pastry, folding it over so the butter is covered.
  12. Press around the edges and pinch any cracks to make sure no butter is exposed.  
  13. Gently fold the pastry in half, pinching any cracks to make sure no butter is exposed.
  14. Dust the pastry with flour, turn it over and dust the other side.
  15. For the second time, roll the dough into a 20 x 30cm/8 x 12″ rectangle.
  16. Arrange the remaining slices of butter in lines covering the middle of the pastry and finishing 1cm/⅜” from the sides.
  17. Run a damp finger all around the outside of the pastry rectangle.
  18. Carefully lift the left and right sides of the pastry over the butter to meet in the middle.
  19. Once again press around the edges and pinch any cracks making sure no butter is exposed. 
  20. Gently fold the pastry in half for a final time.
  21. Dust the folded pastry with flour and chill for at least 10 minutes or up to 4 hours.

Sausage Roll Filling

  1. Pre-heat the oven.      
  2. Allow the pastry to come back to room temperature.
  3. Break the egg into a bowl, beat well and set aside.
  4. Rub a little oil around the inside of a baking tray or insert a baking liner. 
  5. Dust the work surface with flour, put the pastry in the middle and dust it with flour.
  6. Cut the pastry in half and roll each piece into a 20 x 40cm/8 x 16” rectangle. 
  7. Brush some of the egg around the outer edges of the pastry.
  8. Peel off the sausage skins and form the meat into two 40cm/16” cylinders, placing one on each pastry rectangle.
  9. Carefully lift the length of dough over the sausage meat to enclose it and meet the other side of the pastry.
  10. Press the back of a fork into the pastry edge to seal and crimp it.
  11. Cut the sausage cylinder into 2cm/¾” slices. 
  12. Brush each sausage roll all over with the beaten egg and sprinkle the poppy seeds over the tops.
  13. Transfer the sausage rolls to the baking tray.
  14. Chill for at least 10 minutes or up to 4 hours.
  15. Bake for 25-30 minutes. 

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