I love having a batch of homemade sausage rolls in the freezer to give the kids on those nights that you really don’t feel like cooking.  I’ve always made my own filling – thus ensuring they are full of a range of veggies, and organic, grass-fed mince.  I used to cook them with a store bought (butter) puff pastry until I realised that my kids reacted badly to gluten.  I then starting experimenting with making my own gluten free pastry after realising that it is impossible to buy a gluten free pastry that isn’t made with margarine or vegetable shortening – both which I avoid like the plague.   I won’t lie to you, gluten free pastry is not easy, it’s very fiddly and can be quite messy, but to offer my kids their favourite dinner knowing that it won’t cause them health problems is worth it!  (and as long as you manage to hide them from the grown ups these sausage rolls are a great freezer staple to have on hand!)

The recipe below makes enough filling for 3 lots of the pastry quantities below, so if you prefer, you can freeze the filling in batches to pull out and make a batch at a time as required.

I have made these both with and without a Thermomix, and I have included both versions below.

The Shrinking Hubby’s Gluten Free Sausage Rolls

To Make The Gluten Free Puff Pastry

What you will need:

  • 90 grams ice cubes
  • 180 grams cold unsalted butter
  • 200 grams gluten free plain flour
  • 1 1/2 teaspoons of salt

Thermomix friendly method

Place the ice and butter into the mixing bowl and blitz 15 seconds, speed 10.  Scrape down bowl.

Add the flour and salt and mix 5 seconds, speed 5.  Scrape down bowl. (the mixture will resemble crumbs – this is normal)

Turn dial to closed position and knead for 2 minutes.

Cover in plastic wrap and refrigerate for at least 30 minutes.

Non Thermomix method

Place the ice and butter into a food processor and blitz until well combined (careful to stop before the ice melts too much).  Scrape down the bowl.

Add the flour and salt and mix again for a good few seconds until well combined.  (the mixture will resemble crumbs – this is normal).

Now this is the tricky bit.  You need to knead the crumbs by hand on a large chopping board.  It will be messy and sticky but persevere and try and get it all into a ball, quickly wrap and refrigerate for at least 30 minutes.  This is the hardest part but I promise you it will come together and you will achieve a dough that you can use!

To Make The Gluten Free Beef Filling

What you will need:

  • 1 onion
  • 2 cloves garlic
  • 1 zucchini
  • 1 peeled carrot
  • 500 grams organic, grass-fed beef mince
  • 1 egg
  • 1 cup almond meal
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon tamari
  • 2 tablespoons tomato paste
  • fresh herbs (optional)
  • salt and pepper

Thermomix friendly method

Add the onion and garlic into the mixing bowl and blitz speed 5 for 5 seconds.  Scrape down bowl.

Add the zucchini and carrot and mix speed 5, 5 seconds.

Add the beef and mix speed 5, 15 seconds.

Add the almond meal, egg, Worcestershire sauce, tamari, tomato paste, salt, pepper and herbs (if using) and mix speed 5, 20 seconds.

Scrape down bowl and mix a further 10 seconds, speed 5 – or until well combined.

Non Thermomix method

Finely chop onion, garlic, carrot and zucchini (or blitz in food processor until you reach your desired texture.)

Add to a large bowl with the remaining ingredients and mix well using your hands for best results.

How to pull them together:

Line a baking tray with non-stick baking paper.

Ok, as I said, using gluten free pastry can be really tricky.  I have made these several times, and honestly rolling them with a rolling pin is sticky and unproductive.  I have found that the easiest way to make them is to take sections of the pastry out of the fridge at a time (I usually do it in thirds) and roll into little balls about 1 – 1 1/2 tablespoons each, roll into a snake and flatten into a rectangular shape with your palm.  Pop a dollop of the beef mixture in the centre.  Quickly roll the pastry around to form a sausage roll shape.  (hence the rustic nature of these ones :-))

When you have made all your rolls, whisk an egg in a bowl and paint the egg mixture over the sausage rolls to give them that golden sheen.

Bake in a moderate oven (180 degrees) for approximately 30 minutes or until well browned.  If you intend to freeze you can do so and then reheat them in the oven when you are ready to serve them.

Enjoy, and if you stumble across any tips for making the preparation of these any easier – please feel free to share your wisdom in the comments!

 

web_header-e1411100433477

Receive regular updates from The Shrinking Hubby

We'll send you recipes, offers & other fun stuff, and we'll never share your information.

You have Successfully Subscribed!