Saturday 24 August 2013

Sausage Rolls

Gluten free Pastry for Sausage Rolls

This is a simple pastry which is easy to handle and very flexible. It is able to be used to make sausage rolls, meat pies, savoury pasties and sweet fruit pies as well.

sausage rolls

The recipe can be found for traditional mixing or by hand in Kersten's Kitchen: Allergy Free, Not Flavour Free and for Thermomix in Thirty Second Baking.

Pastry for sausage rolls and pies (traditional method)

Sausage rolls method

Here are some step by step photos to help with preparing sausage rolls:


Prepare the dough either by hand, in KitchenAid or Thermomix
(You can double the recipe if you want to make a big batch to freeze or for a party)

sausage roll pastry dough

Dough Tips: Mashed potato should be just a potato, boiled then mashed. Do not use TMX mash potato as it is way too runny. Consistency should be thick. Add water slowly and mix. The guar gum takes time to activate and if you add to much liquid you will end up with a sticky mess. Once the dough comes together, stop adding liquid and use your hands to knead. Add a little extra flour to your bench as above and knead to get your dough into a ball shape. If you grind your own flours they will not be as fine as store bought. You will need to add a little less liquid or more flour to compensate for the coarser texture. I find if you use store bought white rice flour and tapioca/arrowroot starch and only grind the brown rice texture will be fine. Dough should be soft and pliable, and very easy to handle and roll out. It will feel similar to playdough...


Roll out half the dough until about 5mm thick adding extra flour to your rolling pin and surface so the dough doesn't stick
Cut into a rectangle shape

roll out pastry


Roll sausage meat into a log and place on the long side of the rectangle of pastry


roll into log and add meat to pastry


Using the baking paper to help you, lift the pastry and roll over the top of the meat, lift the paper away from the pastry and continue rolling until the meat is enclosed and the pastry starts to over lap. Then cut away excess pastry.

use baking paper to help roll up


Cut into serving size and place on lined baking tray and brush with milk or egg to glaze

cut to size


Repeat with remaining pastry and meat

repeat and place on baking tray


Bake 180 degrees celcius for 40 - 50 minutes until golden

TIP: If you would like to freeze sausage rolls for later use, par bake for approx. 30 minutes and freeze portions. Reheat and complete cooking the pastry for 15-20 minutes