Hello everyone, welcome to my latest recipe for Gluten and Dairy Free Sausage Rolls.
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.
Other Light Bites Ideas
If you like this recipe for Gluten and Dairy Free Sausage Rolls then you might like to try one of my other light bites recipes:
- Treat yourself with my Chutney Sausage Rolls (Gluten & Dairy Free)
- Go traditional with my Spicy Prawn Soup (Gluten & Dairy Free)
- Have a vegetarian salad with my Lemon and Herb Pasta Salad (Gluten & Dairy Free)
- Have some waffles with Potato Waffles (Gluten & Dairy Free)
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!
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Sausage Rolls (Gluten Free, Dairy Free)
Ingredients
For the pastry:
For the filling:
Instructions
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Weigh out the dairy free spread and then place in the freezer for 15 minutes to make sure it is really cold
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Cut into cubes
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Place the flour and dairy free spread in a food processor
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Pulse about 5 times so the dairy free spread is broken up but still visible
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Turn the food processor on so it is running on a low setting
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Gradually pour in the cold water
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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)
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Preheat the oven to 180 oC
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Roll out into a rectangle until the dough is about 5mm thick
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Mix together the minced pork, garlic, thyme, sage and season with salt and pepper generously
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Cut the pastry rectangle in half so you have two long thinner rectangles
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Divide the pork filling in half and place in the centre of the two pastry sheets
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Tightly roll the pastry round the sausage meat
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Cut into small individual sausage rolls
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Score the top with a sharp knife
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Place on a lined baking sheet and brush the top with the beaten egg
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Bake for 20 minutes or until golden brown
