Gluten Free Sausage Rolls Recipe

Instructions

• 1.

  FILLING

• 2.

  In a small bowl, mix the oats with water and set aside for 30 minutes to allow the oats to soften. If using breadcrumbs, mix them with 1 tablespoon of water and set aside.

• 3.

  Saute onions in olive oil until soft. About 5 - 7 minutes. Stir in garlic and sage and cook until fragrant—about 30 seconds. Remove from the heat and bring to room temperature

• 4.

  In a bowl, combine the meat, onion mixture, parsley, 1 beaten egg, and softened oats or breadcrumb mixture. Season generously with salt and pepper. Refrigerate for 30 minutes, or place in the freezer for 15 minutes. You can also prepare the meat filling a day in advance and store it in the fridge.

• 5.

  Meanwhile, prepare the pastry by whisking together the dry ingredients in a large bowl.

• 6.

  Using a box grater, grate the cold butter into the dry ingredients. With a fork, mix to coat the butter with the flour. Then, using your fingers, work the butter into the flour until the mixture is just crumbly.

• 7.

  Add the sour cream and mix with a spatula until combined. The dough will still be a bit dry. At this point, add one tablespoon of ice water at a time, kneading with your hands until the dough begins to stick together. I used 3 tablespoons, but the amount may vary depending on the flour blend you’re using.

• 8.

  Transfer the dough onto a piece of plastic wrap and shape it into a compact disk. Wrap the dough in plastic wrap and refrigerate for 30 minutes. (You can prepare the pastry dough up to 2 days in advance; just bring it to room temperature for 15 minutes before using.)

• 9.

  Rolling Out the Pastry Dough: Divide the dough in half. Place a sheet of parchment paper on your working surface and lightly sprinkle it with flour. Roll out each piece of pastry into rectangles approximately 5 by 10 inches and about 1/8 inch thick, using additional flour as needed to prevent sticking.

• 10.

  Assembling the Sausage Rolls: Working with one strip at a time, brush the pastry with the remaining whisked egg. In the center of each pastry, shape the meat mixture into a long sausage the length of the pastry strip. Using the parchment paper, fold the pastry over the meat filling to form a log, then pinch to seal. Flip the sausage roll over so the seam is underneath and place it on a baking tray lined with parchment paper. Repeat with the remaining strips. Place the tray in the freezer for 15 minutes or refrigerate for 30 minutes; this will make it easier to cut the rolls into smaller pieces.

• 11.

  Preheat oven to 350 F

• 12.

  Brush the top surface of each roll with remaining egg mixture. Using a sharp knife, cut the rolls into desired lengths. I cut mine into 1 3/4-inch length.

• 13.

  Bake for 30 to 40 minutes, depending on their size, until golden brown. Enjoy them warm or at room temperature. To reheat the sausage rolls, follow our tips on the blog.