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Sausage Rolls
Ingredients
- 1 batch gluten free puff pastry, (approx 500g)
- 6 gluten free pork sausages, (or 400g sausage meat)
- 1 egg, beaten
- 2 tsp gluten free chutney, (optional)
- 2 tsp sesame seeds, optional
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Directions
- Make the gluten free puff pastry. Chill well before making them into sausage rolls. If using pre-made, follow the pack instructions for removing from the fridge to room temperature before unrolling.
- Remove the gluten free puff pastry from the fridge and roll out to a rectangle approximately 4mm thick. Trim the edges so you have a large rectangle (reserve these – either stack them to re-roll or they make great cheese straws!).
- Cut the pastry in half so you have two rectangles and place them on a large baking tray.
- Remove the skins from the sausages and place the sausage meat in a large mixing bowl. Combine together with your hands so it forms one big ball.
- Divide the sausage meat into two, and shape each one into a long sausage. Place this sausage meat in the centre of each rectangle of puff pastry. (Note, if you are adding chutney, spread this onto the centre of the puff pastry before adding the sausage meat on top.)
- Brush the beaten egg onto one side of the pastry on each rectangle. Then fold the pastry over the top and seal the sides using a fork.
- Place the two large sausage rolls into the fridge while still on the baking tray and chill for at least one hour. This is very important and helps with the puff of the pastry. To speed things up, you can also place in the freezer until cold through.
- Once chilled, preheat the oven to 220C / Fan 200C / Gas Mark 7. Remove the sausage rolls from the fridge and cut each one into four, even pieces. Brush the rolls with the leftover beaten egg and (if desired) sprinkle with sesame seeds. Place back in the freezer for 10 minutes.
- Bake in the centre of the oven for 20-25 minutes until puffed and golden. Remove from the oven and either serve hot or leave to cool.
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