Gluten Free Sausage Rolls

Method

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. Line a baking tray with parchment and pre-heat the oven.
2. Remove the pastry from the fridge and let it stand for ten minutes to allow it to come back to room temperature. Beat the egg and set aside.
3. Cut the pastry in half and roll each into a 20x40cm/8x14” rectangle between two sheets of flour dusted parchment paper. Moisten the outer edges with a little egg.
4. Peel off the sausage skins and form the meat into two 40cm/15” cylinders. Place one on each pastry rectangle and lift the length of dough over to enclose the sausage.
5. Press a fork into the pastry to seal the edges then cut the roll into 2cm/¾” slices. Brush with egg and sprinkle with poppy seeds.
6. Transfer to the baking tray.
7. Chill for 10 minutes.
8. Bake for 25-30minutes.