Gluten Free Sage And Onion Sausage Rolls

Recipes

Sage And Onion Sausage Rolls

Home / Pies, Pastry & Pasties / Gluten Free Sage And Onion Sausage Rolls

Prep Time
Preparation Time
40m
Cook Time
Cooking Time
25m
Serves
Serves
8

Try our delicious Gluten Free Sage and Onion Sausage Rolls!

  • Ingredients

  • 225g Glutafin Gluten Free Select Multipurpose White Mix
    110g butter
    A beaten egg to glaze
    1 tbsp cold water
    A small amount of Flour Mix for dusting

    Filling

    1/2 medium onion (very finely diced)
    50g grated cooking apple
    1 tsp. dried sage
    400g gluten free sausages (skin removed)*
    *Refer to Coeliac UK directory

    Finishing

    1 tbsp milk
    Seasoning

    Additional Equipment

    Baking parchment

  • Method

  • 1. Prepare the gluten free pastry. Place half the weighed flour mix in a bowl with the remaining pastry ingredients and mix to a smooth paste with fork. Work in remaining flour mix with the fork and then by hand and bring together to make a ball.

    2. Chill for to 20 minutes.

    3. Knead on a work surface dusted with a little more Flour Mix. Divide into two. Roll out each to a 30 cm x 15cm rectangle on a sheet of baking parchment paper.

    4. Combine the gluten free filling ingredients together and shape into 2 x 30cm long sausage shapes. Rest each along the bottom edge. Brush pastry with milk. Bring gluten free pastry up and over the sausage meat using the baking parchment and continue to roll over to form a long sausage roll. Cut into even size pieces and rest on a baking sheet.

    5. Brush with milk and sprinkle with the seasonings. Bake in a pre-heated oven at 200°C/ 190°C Fan / 400°F until crisp and golden. Serve warm.

    6. Store in an airtight container for up to 4 days in the fridge. For best results warm gently before serving.

Preparation Time - 40m | Cooking Time - 25m | Serves - 8

Ingredients

225g Glutafin Gluten Free Select Multipurpose White Mix
110g butter
A beaten egg to glaze
1 tbsp cold water
A small amount of Flour Mix for dusting

Filling

1/2 medium onion (very finely diced)
50g grated cooking apple
1 tsp. dried sage
400g gluten free sausages (skin removed)*
*Refer to Coeliac UK directory

Finishing

1 tbsp milk
Seasoning

Additional Equipment

Baking parchment

Method

1. Prepare the gluten free pastry. Place half the weighed flour mix in a bowl with the remaining pastry ingredients and mix to a smooth paste with fork. Work in remaining flour mix with the fork and then by hand and bring together to make a ball.

2. Chill for to 20 minutes.

3. Knead on a work surface dusted with a little more Flour Mix. Divide into two. Roll out each to a 30 cm x 15cm rectangle on a sheet of baking parchment paper.

4. Combine the gluten free filling ingredients together and shape into 2 x 30cm long sausage shapes. Rest each along the bottom edge. Brush pastry with milk. Bring gluten free pastry up and over the sausage meat using the baking parchment and continue to roll over to form a long sausage roll. Cut into even size pieces and rest on a baking sheet.

5. Brush with milk and sprinkle with the seasonings. Bake in a pre-heated oven at 200°C/ 190°C Fan / 400°F until crisp and golden. Serve warm.

6. Store in an airtight container for up to 4 days in the fridge. For best results warm gently before serving.

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© 2021. Glutafin. Dr. Schär UK Ltd. 401 Faraday Street, Birchwood Park, Warrington, WA3 6GA
© 2021. Glutafin. Dr. Schär UK Ltd. 401 Faraday Street, Birchwood Park, Warrington, WA3 6GA