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This takes a buffet classic to a whole new naughty, cheesy level! Buttery gluten free puff pastry surrounds delicious sausage meat…but then, the dip into camembert…heavenly!
185g Glutafin Gluten Free Select White Multipurpose Mix
165g butter straight from the refrigerator
1 and 1/2 tsp xanthan gum
¼ tsp fine salt
75g cold water
1 and 1/2 tsp lemon juice
A small amount of mix for dusting
300g gluten free sausagemeat
1 egg, beaten
1 tbsp cranberry sauce or red onion marmalade
1. Sift the mix, xanthan gum and salt into a large bowl. Roughly break in 35g of the butter and rub into the mix until the butter is in small granules. Cut the remaining butter into small chunks, add them to the mix and toss them around with a round bladed knife until coated with the mix. You need to see bits of butter.
2. Pour in the cold water and lemon juice, mixing with the knife to combine initially and then gently bring together to a rough dough ball with your fingers. Wrap in cling film and leave to rest for 30 minutes in the fridge or 15 – 20 minutes in the freezer.
3. Dust the work surface with the mix. Place the ball of dough on the work surface and roll out to form a rectangle approximately 15cm width x 30cm length. Roll the dough in one direction only. Don’t overwork the butter streaks; you should have a marbled effect and something that looks quite rough!
4. Fold the top third down, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to roughly the same size. Cover with cling film and chill for 30 minutes or freeze for 15 – 20 minutes.
5. Repeat step 4, twice more allowing the pastry to become slightly wider and longer with each roll and fold. BUT only roll pastry in one direction.
6. After the 4th chill down roll out to a 20cm x 30cm rectangle. Cut in half, to make two 10cm x 30cm rectangles.
7. Halve the sausagemeat, then shape each half into a long sausage and put along the long edges of the rectangles. Roll the pastry over onto itself, completely enclosing the sausagemeat, then crimp to seal the edges.
8. Put the camembert onto the middle of a baking-paper-lined baking sheet and use one of the sausage rolls to wrap halfway around the cheese. Take the other roll, join it to the end of the first and wrap this around too, creating a circle. Crimp together to create one piece. Cut the sausage roll halfway in and all the way through, every 3cm so they separate a little. Brush the sausage roll with egg then chill for 20 minutes (or until you are ready to cook it).
9. Heat the oven to 190°C/170°C/gas 5. Brush the sausage roll with egg again, then sprinkle over some thyme. Bake for 30-35 minutes until golden and cooked through. Transfer to a serving board cut off the top of the camembert and swirl the cranberry sauce into the cheese.