Enter XMAS10 at checkout for 10% off your order until midnight Friday 4th December

Shop

Gluten Free Picnic Sausage Rolls

Makes 6 sausage rolls

Ideal for a picnic or lunchbox, use your favourite sausages to make this popular, hand-held snack.

Free from Gluten, Soya, Wheat, Nuts
Without crystal sugar

Ingredients

Change Quantities:
  • GLUTEN FREE FLAKY PASTRY
  • 100g FREEE White Bread Flour
  • pinch of salt
  • 75g butter, chilled
  • 1 egg
  • flour, for dusting
  • SAUSAGE FILLING
  • 6 sausages
  • 1 egg
  • oil, for tray

Gluten Free Flaky Pastry

  1. Put the flour into a bowl, add the salt and stir to combine.
  2. Cut the chilled butter into three equal pieces.
  3. Add one third to the bowl and using a fork or pastry blender, work it into the flour until the mixture resembles breadcrumbs. Avoid using your fingers for this.
  4. Break the egg into the bowl and stir to make a dough. If this does not happen easily add a teaspoon of water.
  5. Dust the work surface liberally with flour, place the dough in the middle and dust the with flour.
  6. Gently roll the dough into a 20x30cm/8x12" rectangle.
  7. Cut the second piece of butter into 2mm/⅛” thin slices and lay them in the middle of the pastry, in lines just touching each other.
  8. Gently lift the left side of the pastry over and onto the middle of the butter.
  9. Now lift the right side of the pastry, folding it over so the butter is covered.
  10. Press around the edges and pinch any cracks to make sure no butter is exposed.
  11. Dust the pastry with flour, turn it over and dust the other side.
  12. For the second time roll the dough into a 20x30cm/8x12" rectangle.
  13. Cut the last piece of butter into 2mm/⅛” thin slices and arrange them in lines covering the middle of the pastry.
  14. Carefully lift the left and right sides of the pastry over the butter to meet in the middle.
  15. Once again press around the edges and pinch any cracks making sure no butter is exposed.
  16. Slowly and gently fold the pastry in half, dust it with flour and chill for at least 5 minutes.

Sausage Filling

  1. Pre-heat the oven.
  2. Allow the pastry to come back to room temperature.
  3. Break the egg into a bowl, beat well and set aside.
  4. Rub a little oil around the inside of oven tray or insert a baking liner.
  5. Dust the work surface with flour, put the pastry in the middle and dust it with flour.
  6. Roll the pastry into a 20x30cm/8x12"rectangle.
  7. Cut the dough into six 10cm/4” squares.
  8. Place a sausage diagonally across each square.
  9. Brush one exposed corner of each square with egg.
  10. Gently lift the opposite corner over the sausage, then lift the egg brushed corner on top of that, pressing them together.
  11. Brush egg all over the pastry.
  12. Transfer the sausage rolls to the prepared oven tray and chill for 5 minutes.
  13. Bake for 30-35 minutes.

Equipment

oven tray and 2 x mixing bowls

Temperature

220˚C, Fan 200˚C, 425˚F, Gas 7

Cooking time

30-35 minutes

This product does not have any reviews. Why not write one? Click the button below.

Write a review

Find a recipe

Ingredients

Change Quantities:
  • GLUTEN FREE FLAKY PASTRY
  • 100g FREEE White Bread Flour
  • pinch of salt
  • 75g butter, chilled
  • 1 egg
  • flour, for dusting
  • SAUSAGE FILLING
  • 6 sausages
  • 1 egg
  • oil, for tray

You may also like

Our Story

Going gluten free in the 70s...

Learn More
Cookie settings