The wheat based recipe for these tasty little morsels featured in the August edition of Taste magazine. All it took was just a few tweaks of Marion Grasby's recipe & some homemade flaky pastry to make these sausage rolls gluten free.

This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour.

 

Ingredients

Sausage Rolls

1 quantity of Flaky pastry

2 tbs Vegetable oil

25 g Butter

1 Brown onion, finely chopped

3 Garlic cloves, finely chopped

100 g Carrot, coarsely grated

1 tbs Garam masala

2 tsp Cumin seeds

45 g Currants

250 g Beef mince

250 g Pork mince

10 g Psyllium husk

Zest of 1 lemon

1/4 cup Fresh mint leaves, finely chopped

1/4 cup Coriander leaves & stems, finely chopped

1.5 tsp Sea salt

1 Egg, lightly whisked

3 Egg yolks, lightly whisked, to brush

Sesame seeds to sprinkle

 

Mint & Coriander Raita

1 cup Coriander leaves & stems, coarsely chopped

1/2 cup Mint leaves, coarsely chopped

1 Small garlic clove

2 tbs Lemon juice

200 g Plain yoghurt 

 

Method

Heat oil & butter in a frying pan over medium heat. Add onion, garlic & carrot and cook for ~10 mins or until soft.

Stir in the garam masala, cumin & currants. Cook for another minute.

Set aside to cool completely.

Make the flaky pastry. Before rolling out for the last time cut the block into quarters.

Take one quarter & roll out the pastry to 2 mm thick. The pastry will shrink & puff up a little when cooking as such the thinness of the pastry is fine for making the sausage rolls. Wheat based frozen puff pastry is ~24 x 24 cm. I tried to roll out the pastry to be 24 cm x 24 cm but managed a "rectangle" ~20 cm x 30 cm. I trimmed off the edges & cut 2 pieces out 18 cm x 13 cm, basically 3/4's of the length of commercial puff pastry. I made 8 pieces + scraps (the scraps were cooked & eaten). 

Store the flaky pastry sheets at room temperature between baking or grease proof paper until you are ready to use them.

Combine the onion mix, mince, psyllium husk, lemon zest, mint, coriander, salt & egg in a large bowl.

Put a little water into a small dish to use for closing the pastry.

Line 2 baking trays with baking paper.

Use ~100 g of the mince mix per 18 cm x 13 cm flaky pastry sheet. Shape it into a log the same length as the pastry sheet & place it in the middle of the pastry. Using your finger brush one edge with water & then roll up pastry to enclose the filling. Cut into 6 pieces, ~3 cm each. Transfer sausage rolls to a baking tray. 

In a small bowl briefly whisk the egg yolks. Brush the tops of the sausage rolls with the egg yolk.

Put sausage rolls in the fridge for 10 mins.

Turn oven on to 180 C (fan forced).

Brush the tops of the sausage rolls with a second coat of the egg yolk.

Sprinkle with sesame seeds.

Bake for ~15 mins at 180 C. If the sausage rolls are not golden after 15 mins increase the oven temperature to 200 C & bake for an additional 5 mins. Baking time will depend on the size of the sausage rolls & your oven.

While the sausage rolls are baking make the raita. Use a food processor to mix the coriander, mint, lemon juice & garlic. Fold or gently mix in the yoghurt. Transfer to a serving bowl or container, store in the fridge until ready to use.

Serve sausage rolls with the raita.

Simply enjoy!