Gluten Free Sausage Rolls

Method

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 it 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.