Gluten free rough puff pastry Sausage rolls

Since living gluten free I have really missed devouring a delicious buttery sausage roll. Today I had a go at making some gluten free sausage rolls using rough puff pastry.

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recipe-

250g gluten free plain flour

200g cold butter

1 tsp salt

1tsp Isabels’s baking fix (optional )

up to 125ml of ice cold water ( I used about 50 ml )

gluten free sausages ( I used M&S Cumberland sausages )

beaten egg

method-

mix flour, salt and baking fix together

put in a bowl or on a marble surface, make a well in the centre

cube cold butter, put into well

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using your fingers start blending the fat and flour together

eventually the flour and butter will be mixed together but it will continue to have some pieces of butter showing

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add a little water at a time and bring together with your hand

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pop the dough into a bag and rest in fridge for 15mins

lightly flour surface, roll out dough into a rectangle

touch the pastry as little as possible

fold the bottom third of the pastry up, then the top third down to make a block

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turn the pastry so the open edge is facing right, like a book

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roll out again and repeat folds

4 times in all

best to chill after 2 folds (10 mins in the fridge should be fine )

Pre heat oven 200c

roll pastry out to a rectangle then cut in half to make two long narrow rectangles

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open sausages and squeeze the sausage meat on to the centre of the pastry

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brush beaten egg down both sides of pastry and fold the pastry over the sausage meat

cut into individual sausage rolls, put on baking tray add brush with egg

chill in fridge for 10mins

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bake in hot oven for 25-30mins

Delicious warm or cold

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I’m quite happy with my first attempt at sausage rolls, definitely buttery and flaky.

Top tip – avoid over heating the pastry. Keep the kitchen as cool as possible. Avoid over chilling the pastry in the fridge 10 mins or so is fine.

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Happy gluten free Baking!

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6 thoughts on “Gluten free rough puff pastry Sausage rolls

  1. just wondering how long these take – i have a food technology assessed practical and it is and hour and a half – would i have time?
    thanks

  2. Pingback: Pastry week tonight on Great British Bake Off | Fabulously Free From

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