Gluten Free Breakfast Sausage Rolls

Puff Pastry

1. Put the flour and water into a bowl, mix together and form into a sticky ball of dough.
2. Cover and chill for 30 minutes.
3. Cut the butter into 2mm/⅛”thick slices, spread them out on a plate and refrigerate.

1st Folding

1. Dust the work surface liberally with flour, place the dough in the middle and dust dough with flour. Gently roll the dough into 20x30cm/8x12" rectangle.
2. Place a third of the chilled butter slices, in lines just touching each other, in the middle of the dough.
3. Gently lift the left and right sides of dough over the butter to meet in the middle and press around the edges to enclose all of the butter.
4. Fold the dough in half pinching the pastry together to cover any exposed butter.

2nd Folding

1. For the second time, dust the work surface and dough with flour and roll the dough into a 20x30cm/8x12" rectangle.
2. Lay another third of butter slices in the middle of the dough, so they are almost touching each other.
3. Gently lift the left and right sides of dough over the butter to meet in the middle and press around the edges to enclose all of the butter.
4. Gently flatten the top of the dough with the palm of your hand if it looks lumpy and carefully fold the dough in half, pinching the pastry together to cover any exposed butter.

3rd Folding

1. For the third time, dust the work surface and dough with flour and roll the dough into a 20x30cm/8x12" rectangle.
2. Lay the last third of butter slices in the middle of the dough, so they are almost touching each other.
3. Gently lift the left and right sides of dough over the butter to meet in the middle pinching the pastry together to cover any exposed butter.
4. Cover and chill until required.

Sausage Filling

1. Remove the pastry from the fridge and let it stand for ten minutes to come back to room temperature.
2. Line a large oven tray with parchment and pre-heat the oven. Beat the egg and set aside.
3. Dust the work surface with flour and roll the dough into a 20x30cm/8x12"rectangle.With a knife cut the dough into six 10cm/4” squares and lift them onto the prepared baking tray.
4. Place a sausage diagonally across each square.
5. Gently lift the other two corners over the sausage, brush with egg and pinch them together.
6. Brush egg all over the top.
7. Bake for 30-35 minutes.