My tummy doesn’t agree with pastry very much, I usually get sharp pains, so I’ve stayed away from sausage rolls in the last few years and I miss them. This is why I was very pleased to come across this gluten free sausage roll recipe. They were always a favourite at parties when I was a kid (and even 21sts), covered in tomato sauce, trying not to burn my tongue or the roof of my mouth. I’d even happily eat leftover cold sausage rolls.
Saturday’s spent down at the netball courts, nearly the whole day there, also meant a sausage roll for lunch, and maybe two for dad. Pies and sausage rolls at weekend footy, AFL games and at summer parties, especially the perfect-for-kids party sized sausage rolls at children’s parties. Even commonly seen on Australia Day at BBQ’s, it seems that these meaty, pastry covered delight is loved by Aussies everywhere.
These gluten free versions use simple ingredients for the pastry and the beef mince is loaded with vegetables, making them tasty and healthy. I’m not a fan of mushrooms (I down right hate them), but I’ve still included them in the sausage roll mixture, chopped up into teeny-tiny pieces, because mushrooms are loaded full of good nutrients. They also make a good meat substitute for vegetarians and vegans.
The sausage roll filling could also be made using other vegetables, such as wilted spinach, or even adding other flavours like cheese, if you’re fine with dairy, or kidney beans. There is even the possibility of a vegetarian filling using beans and lentils and plenty of vegetables. I did find these sausage rolls tasted a little plain (although they went well with tomato sauce), they may need a bit more salt or some stronger herbs and spices possibly.
I followed the recipe exactly but ended up with not enough pastry and too much filling, so I turned the left over mince mixture into meatballs. The recipe states it makes 12 mini sausage rolls but I only managed to get 10. If I rolled out the pastry any thinner it would have fallen apart. The pastry did taste nice, quite buttery despite the lack of butter, which i liked but it started to crack as I rolled up the filling, which i had the feeling would happen based on past experiences with gluten free pastry/dough making.
Serve alone. Serve with tomato sauce. Serve with anything that you like.
Gluten Free Sausage Rolls
Ingredients:
Filling:
- 400g beef mince
- 1/2 onion, finely chopped
- 1 garlic clove, grated
- Pinch sea salt and ground pepper
- 1 tsp ground allspice
- 3 tsp dried dill
- 1/2 tsp finely chopped chives
- 1 carrot, grated
- 1 zucchini, grated
- 5 shiitake mushrooms
- 2 egg whites
Pastry:
- 2 cups almomd meal
- 2 eggs
- 3 tbsp coconut oil, melted
- 1/4 tsp baking powder
Method:
- Preheat the oven to 170 degrees Celsius and line a baking tray with baking powder.
- For the pastry, combine the almond meal, eggs, coconut oil and baking powder in a bowl and mix well to form a nice, wet dough. Refrigerate for 30 minutes and get started on the filling in that time.
- Combine the mince with the onion, garlic, salt, pepper, allspice, herbs and vegetables and mix together very well. Add one egg white to bind the mixture and set aside.
- Remove the pastry from the fridge and place it on some baking paper. Roll out using a rolling pin until 5mm thick. Cut it lengthways into two rectangles. Divide the filling equally between the rectangles then roll them up, sealing the dough edges with the remaining egg white using a pastry rush. Slice each rectangle into six even pieces.
- Place onto the prepared tray, seam side down and bake for 35-40 minutes or until the pastry is lovely and golden and the filling is cooked.
*Recipe Tested from Luke Hines’ cook book Eat Clean*
Stephanie's Test Kitchen 