Gluten-Free Sausage Rolls with Homemade Flaky Pastry
These Gluten-Free Sausage Rolls with Homemade Pastry are filled with juicy sausage meat sweet with caramelised onions, thyme and a touch of apricot jam. Encased in an easy-to-handle Homemade Flaky Pastry that doesn’t crack and needs no xanthan gum. Serve these up at a party or box them up for a picnic, they will always go down an absolute storm.
Servings: 16 sausage rolls
Gluten-Free Flaky Pastry
- 120 g sweet rice flour (glutinous rice flour)
- 110 g almond flour (not ground almonds)
- 60 g tapioca flour + 20-30g extra
- ½ teaspoon sea salt
- 200 g unsalted butter frozen for 45 minutes in the freezer
- 3 eggs medium sized, 60g
- 20 g unsalted butter
- 1 large white onion 175g
- 500 g sausage meat or 8 thick pork sausages
- 1 teaspoon fresh thyme leaves
- ½ teaspoon salt optional if using sausages removed from casing
- ¼ teaspoon pepper optional if using sausages removed from casing
- 2 teaspoons Dijon mustard
- 1 tablespoon apricot jam heaped serving
- 2 tablespoons sesame seeds
Gluten-Free Flaky Pastry
In a large mixing bowl whisk together the sweet rice flour, almond flour, tapioca flour and salt.
Take the butter out of the freezer and dip in a little extra tapioca flour to protect from the grater and grate the butter directly into the flours.
Gently mix the grated butter into the flour until the butter has evenly dispersed and has been completed coated in flour.
Separate the eggs into separate bowls. Reserve the egg yolks for later and pour the egg whites into the centre of the pastry mixture.
Bring the dough together using your hands.
Turn the pastry out on to a work surface and knead for about two minutes until the dough comes together into a smooth ball which is no longer sticky.
Cut the pastry into two equal halves.
Roll each half into 2 balls and flatten and shape slightly to make two thick square discs. Wrap each in baking parchment.
Place in the fridge for 30 minutes to chill before rolling out.
Whilst your pastry is chilling you can prepare the sausage filling.
Melt the butter on a low heat in a medium sized saucepan. Once melted add the chopped onions and cook gently for 15-20 minutes until the onions are translucent and have started to caramelise. Allow to cool for 10 minutes.
Mix the sausage meat with all the other ingredients for the filling, including the onions until well combined.
Dust a work surface with tapioca flour.
Split the sausage filling into 2 halves and roll each into 30cm long sausages on the work surface, using the tapioca flour dusting to help with the stickiness of the sausage filling.
Cut two large pieces of baking parchment, larger than the size you need to roll the pastry out to. Place one of your chilled pastry squares between the parchment.
Using a long rolling pin roll the pastry out into a rectangle measuring 30cm x 18cm. The parchment helps to protect the pastry so you won’t need to add extra flour.
Peel off the top layer of the parchment from the pastry then transfer one of the sausages to the centre of the pastry rectangle.
Brush the right side of the pastry with egg yolk. Use the baking parchment underneath the pastry to lift and roll the pastry over the sausage towards the right and over the brushed egg yolk to seal. Keep the seam underneath.
Trim the top and bottom edges and cut the sausage roll into 8 equal pieces.
Place on a baking tray lined with baking parchment. Chill for 30 minutes whilst you repeat the process with the second half of the pastry and sausage filling.
Pre-heat the oven to 190°C / 170°C fan assisted oven / gas mark 6
Brush the sausage rolls with egg yolk, cut two incisions in each roll and sprinkle sesame seeds over the top.
Bake for 25 minutes.
Remove from the oven then transfer the sausage rolls from the baking tray onto a cooling rack.
Sausage meat. You can use unseasoned sausage meat from the butcher. Or choose your favourite sausages and remove from their casing.
Gluten-free flour substitutions. I don’t recommend subbing any of the flours in this recipe. However if you have an allergy then you can use sunflower seed flour instead of almond flour.
- Butter. The less you handle the butter the better.
- Grating the butter. You can grate by hand but I particularly recommend using an electric grater or the grating attachment of your food processor for the butter to avoid your hands warming the butter.
- Don’t skip any of the chilling. It helps keep the butter cold and means you’ll get beautifully flaky pastry.
- Seasoning. If you are using sausages removed from their casing rather than sausage meat then it is likely that your sausages will already be quite well seasoned. Bear this in mind as you can omit the salt and even the pepper if that is the case.
- Rolling the sausage filling. The filling is quite loose so roll it on a dusting of tapioca flour to help keep it together.
- Making the incisions in the pastry is important to help the steam escape during the bake.
- Glazing the sausage rolls. Make sure you brush the rolls evenly and all over so they achieve their lovely golden colour.
- Remove the rolls from the baking tray and allow to cool on a wire rack immediately after removing them from the oven.
You can make the sausage rolls up to 3 days before you intend to serve them. Store in the fridge in an airtight container and warm in the oven for 5-10 minutes before serving.
Allow the sausage rolls to cool completely then store in the freezer in an airtight container for up to 2 months. Defrost at room temperature. You can re-heat in the oven for 5-10 minutes after they have defrosted.
Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification. The nutrition serving is for 1 sausage roll. This recipe makes 16 sausage rolls.
Calories: 296kcal | Carbohydrates: 13g | Protein: 8g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 365mg | Potassium: 116mg | Fiber: 1g | Sugar: 1g | Vitamin A: 421IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg