Gluten and Dairy Free Sausage Rolls

Hello everyone

Sausages rolls are the humble heroes of the buffet table.  No matter what other things you have on offer at the buffet everyone reaches for a sausage roll and they are always the dish that gets finished first.

They are obviously not the friend of the dairy free coeliac though.  I’ve used my simple flakey pastry recipe with a herby pork filling to make these little delights.

Enjoy!

Fx

Gluten and Dairy Free Sausage Rolls

Gluten and Dairy Free Sausage Rolls

Ingredients

For the pastry:

  • 120g dairy free spread
  • 300g gluten free plain flour
  • 120ml cold water
  • 1 egg, beaten

For the filling:

  • 400g minced pork
  • 2 garlic cloves, minced
  • 1 teaspoon thyme
  • 1 teaspoon sage
  • salt and pepper, for seasoning

Directions

  1. Weigh out the dairy free spread and then place in the freezer for 15 minutes to make sure it is really cold
  2. Cut into cubes
  3. Place the flour and dairy free spread in a food processor
  4. Pulse about 5 times so the dairy free spread is broken up but still visible
  5. Turn the food processor on so it is running on a low setting
  6. Gradually pour in the cold water
  7. Scoop into a ball, wrap in cling film and leave to chill in the fridge for an hour (it will stay fresh in the fridge for about 5 days in case you want to make in advance)
  8. Preheat the oven to 180 oC
  9. Roll out into a rectangle until the dough is about 5mm thick
  10. Mix together the minced pork, garlic, thyme, sage and season with salt and pepper generously
  11. Cut the pastry rectangle in half so you have two long thinner rectangles
  12. Divide the pork filling in half and place in the centre of the two pastry sheets
  13. Tightly roll the pastry round the sausage meat
  14. Cut into small individual sausage rolls
  15. Score the top with a sharp knife
  16. Place on a lined baking sheet and brush the top with the beaten egg
  17. Bake for 20 minutes or until golden brown

Gluten and Dairy Free Chilli Prawn Tart

Serves 4

Ingredients

For the pastry:

  • 310g gluten free plain flour
  • 100g dairy free spread
  • 2 egg yolks (retain the whites for brushing the pastry)
  • 5 tablespoons ice cold water
  • salt and pepper for seasoning

For the filling:

  • 1 onion, finely diced
  • 1 garlic clove, minced
  • 1 small red chilli, deseeded and finely sliced
  • 250g peeled prawns
  • 200ml dairy free cream
  • 3 eggs yolks
  • zest of one lemon
  • 1 teaspoon oregano
  • salt and pepper for seasoning

Method

  1. To make the pastry rub the dairy free spread into the flour
  2. Season with salt and pepper
  3. Mix in the beaten egg yolks and cold water
  4. The dough should form a ball, wrap in clingfilm and chill in the fridge for 30 minutes
  5. Preheat the oven to 200 oC
  6. Roll out the pastry and line a 23cm circle or rectangular tin with the pastry sheet
  7. Place a sheet of tinfoil over the pastry and weigh down with baking beans or rice
  8. Bake in the oven for 20 minutes
  9. Turn the oven down to 180 oC and bake for another 5 minutes
  10. Remove the baking beans and brush the base of the pastry with egg whites, this stops the bottom of the pastry becoming soggy
  11. Return to the oven for 4 minutes
  12. Remove the tart shell from the oven and make the filling
  13. Heat a drizzle of olive oil in a shallow pan over a medium heat
  14. Saute the onion, garlic and chilli for a couple of minutes
  15. Add in the prawns and cook for a further couple of minutes
  16. Place the prawns into the tart shell
  17. Whisk together the dairy free cream, egg yolks, lemon zest, oregano and seasoning
  18. Pour into the tart case
  19. Return to the oven for 20 minutes
  20. Leave to cool slightly before slicing

 

Gluten and Dairy Free Chocolate and Cardamom Tart

Hello everyone

These little individual tarts are a real treat to be savoured after a lovely dinner.  The chocolate ganache is so smooth and creamy no one will ever no that it is dairy free.

If you aren’t a fan of cardamom or don’t have any to hand then cinnamon works well or you can leave the spices out all together and just have chocolate tarts.

Enjoy!

Fx

Gluten and Dairy Free Chocolate and Cardamom Tarts

Gluten and Dairy Free Chocolate and Cardamom Tarts

serves / makes 4
20 prep time
20 mins cooking time

Ingredients

For the pastry:

  • 125g gluten free plain flour
  • 30g icing sugar
  • 50g dairy free spread
  • 1 egg yolk
  • 3 tablespoons ice cold water

For the filling:

  • 100ml dairy free cream
  • 15g caster sugar
  • 100g dairy free dark chocolate
  • 10g dairy free spread
  • 1 teaspoon ground cardamom

 

Method

  1. Start making the pastry by combining the gluten free flour and icing sugar in a large bowl
  2. Rub in the dairy free spread until it resembles breadcrumbs
  3. Mix in the egg yolk and water until the dough forms a ball
  4. Wrap in cling film and chill in the fridge for 30 minutes
  5. Preheat the oven to 180 oC
  6. Roll out the pastry and line 4 individual sized tart tins with the pastry sheet
  7. Bake the pastry blind (weighed down with baking beans) for ten minutes
  8. Remove the beans and cook for a further 10 minutes
  9. Remove from the oven and allow to cool completely
  10. Make the filling by placing the sugar, cardamom and cream into a saucepan
  11. Heat until just before it comes to the boil
  12. Stir in the chocolate and dairy free spread
  13. Pour into the pastry cases and allow to chill in the fridge for an hour before serving

Gluten and Dairy Free Pear and Raspberry Bakewell Tart

Morning everyone

Hope you all had a good weekend.  This recipe is testament to the fact that something really tasty can be put together from a vague idea and a few store cupboard items.  My parents were visiting for dinner and after a weekend away I hadn’t time to go food shopping.  After a bit of routing around in the cupboard I put this tart together for dessert.  It was a big hit with the parents so while it was a bit difficult to photograph I thought I would share the recipe with you all.

Enjoy!

Fx

Gluten and Dairy Free Pear and Raspberry Bakewell Tart

Gluten and Dairy Free Pear and Raspberry Bakewell Tart

serves / makes 8
20 prep time
60 mins cooking time

Ingredients

For the pastry:

  • 250g gluten free plain flour
  • 60g icing sugar
  • 100g dairy free spread
  • 2 egg yolks
  • 5 tablespoons ice cold water

For the filling:

  • 150g caster sugar
  • 150g dairy free spread
  • 150g ground almonds
  • 1 egg
  • 2 tablespoons raspberry jam
  • 2 pears, peeled, cored and halved
  • handful of raspberries

 

Method

  1. Start making the pastry by combining the gluten free flour and icing sugar in a large bowl
  2. Rub in the dairy free spread until it resembles breadcrumbs
  3. Mix in the egg yolk and water until the dough forms a ball
  4. Wrap in cling film and chill in the fridge for 30 minutes
  5. Preheat the oven to 180 oC
  6. Roll out the pastry and line a 8″ flan tin with the pastry sheet
  7. Bake the pastry blind (weighed down with baking beans) for ten minutes
  8. Remove the beans and cook for a further 10 minutes
  9. Remove from the oven
  10. Make the filling by whisking together the caster sugar and dairy free spread
  11. Beat in the egg and then fold in the ground almonds
  12. Spread the bottom of the pastry case with the raspberry jam
  13. Top with the cake batter and then top with the pears and raspberries
  14. Return to the oven for 40 minutes
  15. Remove from the oven and allow to cool completely before slicing

 

Gluten and Dairy Free Chocolate Lime Meringue Pie

lime-meringue

Hello

This recipe is a twist on the classic lemon meringue pie.  I’ve used a delicate chocolate pastry and filled it with lime curd and finished with traditional meringue.  A slice of this pie looks amazing with the dark chocolate pastry, the vivid lime green curd and topped with glossy white meringue.  Unfortunately I don’t have a picture of the inside because we ate it all!

Starting on Thursday I’ll be sharing my gluten and dairy free Christmas recipes – the first of which is for mince pies.

Enjoy!

Fx

Gluten and Dairy Free Chocolate Lime Meringue Pie Recipe

Gluten and Dairy Free Chocolate Lime Meringue Pie

lime-meringue

serves / makes 8
60 prep time
60 mins cooking time

Description

Ingredients

For the chocolate pastry:

  • 230g gluten free plain flour
  • 20g cocoa powder
  • 60g icing sugar
  • 100g dairy free spread
  • 2 egg yolks
  • 5 tablespoons ice cold water

For the lime filling:

  • 30g cornflour
  • 30g gluten free plain flour
  • 250g caster sugar
  • 185ml lime juice
  • zest of one lime
  • 40g dairy free spread
  • 3 egg yolks
  • 375ml water
  • few drops of green food colouring, optional

For the meringue topping:

  • 3 egg whites
  • 375g caster sugar
  • 1 teaspoon cornflour

Method

To make the pastry:

  • Combine the gluten free flour,cocoa powder and icing sugar in a large bowl
  • Rub in the dairy free spread until it resembles breadcrumbs
  • Mix in the egg yolks and water until the dough forms a ball
  • Wrap in cling film and chill in the fridge for 30 minutes
  • Preheat the oven to 180 oC
  • Roll out the pastry and line a 9″ flan tin with the pastry sheet
  • Bake the pastry blind (weighed down with baking beans) for ten minutes
  • Remove the beans and cook for a further 10 minutes
  • Remove from the oven and allow to cool

To make lime filling:

  • In a medium pan, add the cornflour, gluten free flour and sugar
  • Whisk in the lime juice, zest, food colouring and water
  • Heat gently, whisking continually until the mixture boils and thickens
  • Reduce the heat and whisk in the butter and egg yolks
  • Cook for another 2 minutes
  • Remove from the heat and place in a bowl to cool

To make meringue topping:

  • Preheat the oven to 220oC
  • With an electric whisk, beat the eggs whites until soft peaks form
  • Gradually add the sugar and cornflour, whisking continuously until the meringue is thick and glossy
  • Pour the lim filling into the pastry case and top with the meringue
  • Bake in the oven for 10 minutes
  • Serve hot or cold

Gluten and Dairy Free Lemon Tart

lemon-tart

Hello everyone

I’m going through a little craving of delicious pie/tart based puddings – no idea why.  Maybe it’s to do with how pretty they look or the endless flavour combinations or maybe its the constant challenge of trying to make a tart filling without double cream or condensed milk!  I’m also working on developing an apple pie with a flaky pastry topping – I’ll keep you update on it’s progress.

This tart is light and creamy with a lovely lemon flavour, not too much but just enough!  I’ve actually surprised myself that I have about 700 recipes on the website but I didn’t actually have a lemon tart.  That has now been remedied with this simple recipe.

Enjoy!

Fx

Gluten and Dairy Free Lemon Tart Recipe