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.
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 )
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
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
add a little water at a time and bring together with your hand
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
turn the pastry so the open edge is facing right, like a book
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
open sausages and squeeze the sausage meat on to the centre of the pastry
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
bake in hot oven for 25-30mins
Delicious warm or cold
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.
Happy gluten free Baking!