Gluten-free sausage rolls

Instructions

1. 1

   Preheat the oven to 200°C fan/220°C conventional and line a baking tray with baking paper.

2. 2

   Heat the sunflower oil in a large frying pan over a medium heat. Add the finely chopped brown onion and cook, stirring occasionally, for 4–5 minutes until softened and translucent. Remove from the heat and leave to cool for 5 minutes.

3. 3

   Put the pork sausage meat into a large mixing bowl. Add the cooled onion, fresh parsley, dried sage, Dijon mustard, gluten-free breadcrumbs, salt and black pepper. Mix gently with your hands or a spoon until just combined — do not overwork (overworking makes the filling dense).

4. 4

   Unroll the ready-rolled gluten-free puff pastry on a lightly floured surface. Gently roll it with a rolling pin to seal any creases, then cut the pastry into three equal long strips (you'll get 12 small rolls). With damp hands, shape the sausage mixture into three even long logs and place one log along the long edge of each pastry strip.

5. 5

   Brush the far edge of each pastry strip with a little beaten egg, roll the pastry over the filling to enclose it, then press the seam to seal. Use a knife to trim any excess pastry and cut each long roll into 4 equal pieces. Place the rolls seam-side down on the prepared baking tray. Brush each roll with the remaining beaten egg and sprinkle with sesame seeds if using.

6. 6

   Chill the assembled sausage rolls on the tray in the fridge for 20 minutes. This firms the pastry so it rises and keeps its shape in the oven.

7. 7

   Bake in the preheated oven for 22–25 minutes until the pastry is puffed and golden and the sausage meat is cooked through. If you have a probe, the centre of the sausage meat should reach at least 75°C.

8. 8

   Remove from the oven and leave to rest for 5 minutes before serving. This lets the filling settle and makes them easier to cut and eat.

Tips

• If your gluten-free pastry is very cold from the fridge, leave it on the worktop for 5 minutes so it’s pliable but still firm — too warm and it will tear.
• Cook the onion only until soft and translucent; browned onions give a darker, slightly bitter finish inside the rolls.
• Chill the assembled rolls before baking — this helps the pastry trap pockets of steam and puff properly instead of leaking fat.
• Make ahead: bake the rolls, cool completely, then freeze in a single layer. Reheat from frozen at 180°C fan/200°C conventional for 20–25 minutes.
• To check the filling is cooked without a probe, cut one open: the meat should be browned, steaming and no longer pink in the centre.

Substitutions

• pork sausage meat → use 6 pork sausages (about 500g), skins removed

  Stays close

• ready-rolled gluten-free puff pastry → use a block of gluten-free rough puff pastry rolled thinly at home (same weight)

  Stays close

• gluten-free breadcrumbs → use 50g finely ground gluten-free oats (pulse until fine) — texture will be a touch softer

  Noticeably different

• fresh parsley → use 15g chopped chives or 15g chopped fresh sage for a different herb note

  Stays close

Nutrition

Per serving · estimated

630

Calories

27 g

Protein

36 g

Carbs

42 g

Fat

2 g

Fibre

3 g

Sugar

600 mg

Sodium

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