Gluten Free Sausage Rolls by Jo Richardson
Makes 8 large sausage rolls
Potato cheese pastry:
1 cup plain gluten free flour
1tspn xanthan gum
½ tspn baking powder
1 large potato, peeled and cooked until tender, drained
60g butter, softened to room temperature
60g cream cheese, softened to room temperature
olive oil spray
2tbspn sesame seeds
2tbspn black sesame seeds
Homemade sausage filling:
200g diced beef, not too lean
100 diced pork belly
½ small carrot, peeled
½ stick celery
1 spring onion, trimmed
1 slice gluten free bread, soaked with 1tbspn milk
Freshly ground salt and black peppercorns, to taste
- Preheat oven to 180C (160C fan forced).
- Attach the flat beater to the standmixer. Place the flour, gum, baking powder and salt into the mixing bowl. Mix on speed 1 until well combined. Remove from bowl.
- Place 200g of potato into the mixing bowl. Beat until smooth on speed 4 and let cool 5 minutes.
- Add butter, cream cheese and flour mixture and beat on speed 2 until a firm mixture is formed. Increase to speed 4 and beat for 1 minute or until light and fluffy. The mixture will be smooth and will form a dough when pushed together with your fingertips. Form into a ball and wrap in plastic wrap. Refrigerate while preparing the sausage filling.
- Attach the food grinder to the standmixer with the course grinding plate and turn to speed 6. Place mixing bowl underneath grinder. In batches, feed beef, pork, vegetables and soggy bread into the hopper. Season the mixture. Remove grinder and attach the flat beater. Mix mixture on speed 6 for 2 minutes or until sticky and very well combined.
- Roll the pastry into a large rectangle between 2 sheets of floured baking paper. Cut pastry into 2 long rectangles and trim the edges to neaten.
Place half the filling lengthwise along the centre of each rectangle.
- Using the paper as a guide, roll the pastry over the filling to enclose. Cut to desired size, spray with olive oil and roll in combined sesame seeds. Place seam side down onto a baking paper lined baking tray.
- Bake for 20 minutes, increase oven temperature to 220C and bake a further 5 minutes or until golden and crisp
The pastry does not require resting as with traditional wheat flour dough. The chiilling will simply make it easier to roll without sticking.
The dough can be made and refrigerated up to 2 days in advance, if desired.