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Sausage Roll with Gluten Free Rough Puff Pastry

Credited to: Coeliac UK

Kcal: 494.0

Difficulty: More of a challenge

Serves 6
40 mins prep
25 mins cooking time

Ingredients

  • 200g (7oz) self raising gluten free flour*
  • ½ tsp xanthan gum
  • 150g (5oz) cold butter, diced
  • ½ tsp salt
  • 75ml (3fl oz) water (enough to make a dough)
  • 1 egg, for glaze
  • 6 gluten free sausages*
  • 150g (5oz) onion marmalade to serve

Notes: *Please check our Food and Drink Information for suitable products.

Method

  1. To make the rough puff pastry, sift the flour, xanthan gum, and salt into a large bowl. Add the butter in small chunks; add them to the bowl and rub them in loosely. You need to see bits of butter
  2. Make a well in the bowl, and pour in about two-thirds of the cold water, mixing until you have a firm rough dough, adding extra water if needed. Cover with cling film and leave to rest for 20 minutes in the fridge
  3. Turn the dough out onto a lightly floured board. Knead it gently and form it into a smooth rectangle. Roll the dough in one direction only, until 3 times the width, about 20x50cm. Keep edges straight and even. Don’t overwork the lard streaks; you should have a marbled effect
  4. Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length. Fold as before, cover with cling film and chill for at least 20 minutes before rolling to use
  5. Preheat the oven 200°/400°F/Gas Mark 6
  6. Roll the pastry into an rectangle. Remove the sausage from the skin and place onto the pastry. Brush the edge of the pastry with egg and fold the pastry over to seal
  7. Brush the top again with egg wash, score with a knife and bake for 25 minutes or until golden and the sausage is cooked

Nutritional information per serving

Kcal
494
Fat
31g
Carbs
40g
Protein
14g
Fibre
1g
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