Chutney Sausage Rolls (Gluten & Dairy Free)
Long before I had to eat gluten and dairy free I loved a good sausage roll and it seems I wasn't alone - Greggs sell 140 million of them in the UK every year! In my opinion, no buffet is complete without a mini sausage roll. I haven't come across a gluten and dairy free shop bought version yet but the good news is that are easy to make.
Now that you can buy a gluten and dairy free pastry sheet from the supermarket it is simple to make a good sausage roll! I already have a version for mini buffet sausage rolls but thought I would share this recipe for a pork and tomato chutney flavour.
Other Light Bites Ideas
If you like this recipe for Gluten and Dairy Free Chutney Sausage Rolls then you might like to try one of my other light bites recipes:
- Treat yourself with my Gluten and Dairy Free Chutney Sausage Rolls
- Go traditional with my Gluten and Dairy Free Cream of Tomato Soup
- Have a vegetarian salad with my Gluten and Dairy Free Cheese and Tomato Salad
- Have some waffles with Gluten and Dairy Free Potato Waffles
More Recipes Please!
Like me, you also cook for other members of the family that do not require special dietary requirements. I’ve recently started another website, Fiona Cooks, that captures all of those recipes. If you want to check it out then please click on the following link: http://fionacooks.com
Enjoy!
Fx
- 1 gluten and dairy free pastry (*)
- 1 egg (beaten)
- 400 grams minced pork
- 2 garlic cloves (minced)
- 1 teaspoon thyme
- salt and pepper (for seasoning)
- 2 tablespoons tomato chutney (**)
- Preheat the oven to 180 oC
Unroll the pastry sheet
Mix together the minced pork, garlic, thyme, sage and season with salt and pepper generously
- Cut the pastry rectangle in half so you have two long thinner rectangles
- Divide the pork filling in half and place in the centre of the two pastry sheets
Top with the tomato chutney
Tightly roll the pastry round the sausage meat and chutney
Cut into six sausage rolls
- Score the top with a sharp knife
- Place on a lined baking sheet and brush the top with the beaten egg
Bake for 30 minutes or until golden brown
* I used Jus Rol which I purchased at the supermarket
** I used this recipe for my chutney Tomato, Chilli and Red Onion Chutney