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Gluten Free Sausage Rolls

Makes 20-24

You will find the effort of making the gluten free flaky pastry for these sausage rolls will be more than worth it when you taste these melt-in-the-mouth treats.

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

Ingredients

Change Quantities:
  • GLUTEN FREE FLAKY PASTRY
  • 200g FREEE White Bread Flour
  • ¼ tsp salt
  • 150g butter, chilled
  • 1 egg
  • 50ml water
  • flour, for dusting
  • SAUSAGE ROLL FILLING
  • 6 sausages, gluten free
  • 1 egg
  • 1 tsp poppy seeds
  • 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, add the water 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 a baking 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. Cut the pastry in half and roll each piece into a 20x40cm/8x16” rectangle.
  7. Brush some of the egg around the outer edges of the pastry.
  8. Peel off the sausage skins and form the meat into two 40cm/16” cylinders, placing one on each pastry rectangle.
  9. Carefully lift the length of dough over the sausage meat to enclose it and meet the other side of the pastry.
  10. Press the back of a fork into the pastry edge to seal and crimp it.
  11. Cut the sausage cylinder into 2cm/¾” slices.
  12. Brush each sausage roll all over with the beaten egg and sprinkle the poppy seeds over the tops.
  13. Transfer the sausage rolls to the baking tray.
  14. Chill for 5 minutes.
  15. Bake for 25-30 minutes.

Equipment

baking tray, pastry brush and 2 x mixing bowls

Temperature

220˚C, Fan 200˚C, 425˚F, Gas 7

Cooking time

25-30 minutes
Lovely. I’ve always been put off before as I thought puff pastry was too much of a fuss to make but it was far easier than I expected the result was well worth it. I was diagnosed as Coeliac in 2013 and this was the first sausage roll I’ve had since then that was edible. The pastry was crisp and flaky and I was delighted with the results, and my Mum loved them too. Will be looking for other recipes using puff pastry now.
By Janet Wilcock
09 May 2020
First attempt at this was disaster- but persevered swopped the water for semi - skimmed milk - kept everything really cold and flattened between cling film. Make an oblong shape - put thin strips of butter at beginning roll over add more butter rep until end - turn flatten again and rep. process until all butter is used Rest before using- Do not roll out too thin, make your sausage rolls - freeze Cook from frozen - brilliant
By Julie Filby
19 Dec 2018
Hello this is the first christmas my mum will be gluten free and I think she feels she will be missing out. I'd love to make some sausage rolls for our boxing day buffet as a surprise for her, but as I like to make ahead and be prepared I was wondering if it's possible to make and freeze these and then reheat on the day? Just got some of your plain gf flour to make a cheese sauce with and it's spot on is it possible to sub your gf flour for most recipes or is it better to use a dedicated gf recipe. Many thanks Hayley

Hi Hayley, There are many delicious Gluten Free Christmas recipes! www.dovesfarm.co.uk/recipes/seasonal-recipes/christmas-recipes/ The pastry in these gluten free sausage rolls should be made with Doves Farm Gluten Free Bread Flour rather than the Plain Flour. They can be frozen and cooked from frozen adding a little extra cooking time as required. As a rule of thumb you can substitute gluten free flour in most recipes but will need to add extra liquid to the recipe to prevent pastry and cakes crumbling. Gluten free bread is made using a type of batter that does not require kneading, so we recommend you follow the on pack recipe, see the recipe on line or watch one of our helpful videos. www.dovesfarm.co.uk/gluten-free/gluten-free-baking-tips/gluten-free-videos/#Bread_Machine

By Mrs Hayley Lythgoe
06 Nov 2016

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Ingredients

Change Quantities:
  • GLUTEN FREE FLAKY PASTRY
  • 200g FREEE White Bread Flour
  • ¼ tsp salt
  • 150g butter, chilled
  • 1 egg
  • 50ml water
  • flour, for dusting
  • SAUSAGE ROLL FILLING
  • 6 sausages, gluten free
  • 1 egg
  • 1 tsp poppy seeds
  • oil, for tray

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