Gluten Free Sausage Rolls
Prep:  30 Minutes
Cook:  25 Minutes
Serves:  8
Average: 4.2 (24 votes)
Difficulty:
Cuisine:
Saved:
742
Recipe by: KitchenAid
This gluten free sausage roll pastry does not require resting as with traditional wheat flour dough. The chilling will simply make it easier to roll without sticking. Make a personalised cookbook with more than 30 official KitchenAid recipe ideas for parties, add your own ideas using our recipe template too.
Review Reviewsprint PrintCollect Save

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Gluten Free Sausage Rolls
Ingredients:
Potato Cheese Pastry
Sausage filling
Method:
Potato Cheese Pastry
  1. For best results use the KitchenAid® Stand Mixer.
  2. Preheat oven to 180°C (160°C fan forced).
  3. Attach the flat beater to the standmixer. Place the flour, gum, baking powder and salt into the mixing bowl. Mix on speed 1 until well combined. Remove from bowl.
  4. Place 200g of potato into the mixing bowl. Beat until smooth on speed 4 and let cool 5 minutes.
  5. Add butter, cream cheese and flour mixture and beat on speed 2 until a firm mixture is formed. Increase to speed 4 and beat for 1 minute or until light and fluffy.
  6. The mixture will be smooth and will form a dough when pushed together with your fingertips. Form into a ball and wrap in plastic wrap.
  7. Refrigerate while preparing the sausage filling.
Tips & Hints:
  • The pastry does not require resting as with traditional wheat flour dough. The chilling will simply make it easier to roll without sticking.
Sausage filling
  1. For best results use the KitchenAid® Stand Mixer and Food Grinder Attachment.
  2. Attach food grinder to the standmixer with the course grinding plate and turn to speed 6.
  3. Place mixing bowl underneath grinder. In batches, feed beef, pork, vegetables and soggy bread into the hopper.
  4. Season the mixture. Remove grinder and attach the flat beater. Mix mixture on speed 6 for 2 minutes or until sticky and very well combined.
  5. Roll the pastry into a large rectangle between 2 sheets of floured baking paper. Cut pastry into 2 long rectangles and trim the edges to neaten.
  6. Place half the filling lengthwise along the centre of each rectangle.
  7. Using the paper as a guide, roll the pastry over the filling to enclose. Cut to desired size, spray with olive oil and roll in combined sesame seeds. Place seam side down onto a baking paper lined baking tray.
  8. Bake for 20 minutes, increase oven temperature to 220°C and bake a further 5 minutes or until golden and crisp.
Tips & Hints:
  • The dough can be made and refrigerated up to 2 days in advance, if desired. Makes 8 large sausage rolls.
FacebookPintrestX (Twitter)Google ClassroomShare via Email

Feedback and Reviews

Enter your food preferences
Sausage rolls
Anonymous
3 years 5 months ago
Loved these sausage rolls so much and so did the family! I used store-bought gluten-free puff pastry and they worked really well. The homemade pastry would probably be even better! I also added in garlic-infused olive oil only about 1 Tbsp, giving it some really nice flavour. Quick and easy with not too many ingredients. This recipe is fantastic coming from someone that is on a low fodmap diet. I will defiantly be making it again. Thank you.