Description
Sausages rolls are the humble heroes of the buffet table. No matter what other things you have on offer at the buffet, everyone reaches for a sausage roll and they are always the dish that gets finished first.
They are obviously not the friend of the dairy free coeliac though. I’ve used my simple flaky pastry recipe with a herby pork filling to make these little delights gluten-free and dairy-free.
Ingredients
- 120 grams Dairy Free Spread
- 300 grams Gluten Free Plain Flour
- 120 milliliters Cold Water
- 400 grams Minced Pork
- 2 cloves Garlic, Minced
- 1 teaspoon Thyme
- 1 teaspoon Sage
- Salt And Pepper, to taste
- 1 whole Egg, Beaten
Preparation
Weigh out the dairy free spread and then place in the freezer for 15 minutes to make sure it is really cold. Cut into cubes.
Place flour and dairy free spread in a food processor. Pulse about 5 times so the dairy free spread is broken up but still visible. Turn the food processor on so it is running on a low setting. Gradually pour in cold water.
Scoop dough into a ball, wrap in cling film and leave to chill in the fridge for 1 hour (it will stay fresh in the fridge for about 5 days in case you want to make in advance).
Preheat oven to 180ºC (355ºF).
Roll dough out into a rectangle until about 5mm thick.
Mix minced pork, garlic, thyme, sage and season with salt and pepper generously.
Cut the pastry rectangle in half so you have two long thinner rectangles. Divide pork filling in half and place in the centre of the two pastry sheets. Tightly roll the pastry round the sausage meat.
Cut into small individual sausage rolls. Score the top with a sharp knife. Place on a lined baking sheet and brush the top with beaten egg.
Bake for 20 minutes or until golden brown.
