Glamorgan cheese sausage rolls

Glamorgan cheese sausage rolls

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(6 ratings)

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Cooking time

Prep: 30 mins Cook: 15 mins

Skill level

Moderately easy

Servings

Makes 25-30

These melt in the mouth festive party nibbles provide a tasty alternative for your vegetarian guests - they're also gluten-free

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
  • Gluten-free
Nutrition info

Nutrition per rolll

kcalories
86
protein
2g
carbs
8g
fat
6g
saturates
3g
fibre
0g
sugar
0g
salt
0.14g

Ingredients

For the pastry

  • 175g gluten-free flour (we used Doves Farm, widely available)
  • 85g butter
  • pinch cayenne pepper
  • 1 egg yolk mixed with 3 tbsp cold water

For the filling

  • 100g gluten-free breadcrumbs (we used Dietary Specials Gluten-Free bread)
  • 100g Caerphilly cheese, grated
  • 1 small leek, finely chopped
  • 1 tsp mustard seeds, crushed
  • 3 egg yolks
  • handful tarragon or thyme leaves (optional)

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Method

  1. To make the pastry, put the flour, butter and cayenne pepper into a food processor, then whizz into fine breadcrumbs. sprinkle the egg and water mixture onto the flour and pulse again until the mixture begins to come together. Tip the mixture onto a board, then gently squeeze the pastry until it begins to come together in a ball, adding more water if it feels dry. Divide the mixture in half, roll each piece into a 12 x 30cm rectangle and slip onto a baking sheet. Do not chill.
  2. Heat oven to 200C/fan 180C/gas 6. Mix the filling ingredients together, except one egg yolk, which you need for glazing, in a food processor. Divide in two and roll each into a 30cm-long sausage shape. Lay a cheese sausage on one side of the pastry. Brush the sausage and pastry with egg yolk and fold the pastry over the top to encase the sausage. Seal the two edges, trim the ends, then cut into 2cm pieces. Arrange on a baking sheet and chill for 30 mins.
  3. Brush the rolls with a little more egg yolk, place herbs on top, if you like, then bake for 12-15 mins until golden brown.

Recipe from Good Food magazine, December 2006

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Comments

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maggiebleksley's picture

I tried this, substituting soft cheese for butter, as others have suggested. I don't know how other people manage, or what I did wrong, but the pastry was a complete disaster. It broke up every time I tried to move it to the baking tray, even after several additions of cold water. I ended up having to throw it all away, which was very upsetting, as I hate wasting food. However, I like the idea of Glamorgan sausage rolls, so I intend to try again with ready-made pastry. And, looking at the recipe for the filling, how long do they think it takes to heat up an oven? We are asked to turn it on before mixing the ingredients, then chill for half an hour! I would have put the oven on after starting to chill. Also, it tells you to mix everything but one egg yolk, then it tells you to put the herbs on after glazing with the said egg yolk! Do we mix them in, save them for the top, use extra herbs or what???

chinnymummy's picture
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Disappointing. The pastry was too crumbly. It was very dry. Not in a hurry to make this one again!

northof40's picture

I haven't tried the recipe as yet. My comment is- why make a recipe all things to all people? Unless the vegetarian is also a coeliac, why make them do without a normal pastry for the sausage roll? Some other recipes use soy milk, why? I know we can put in what we like but it makes the recipes appear more complicated than they need be.
By the way, many milk substitutes are not GF so this should be foot noted for cooks unused to cooking GF.

maggiebleksley's picture

Of course it's not necessary to use all these special ingredients if you're only catering for a few people you know don't require this, but if you're catering for a crowd, you'd want to make sure as many as possible could eat them and some people do have very complex special dietary needs.

helenclare5's picture

Lovely recipe - Although not cooking for gluten free diets, used puff pastry. Delicious and very light - will double the recipe next time for the freezer! Impressed both Vegetarians AND non-veggies.

bacon-n-egg's picture
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I made these from pre-rolled puff pastry. smelt and tasted wonderful.

Went down a storm at my sons birthday tea.

alicla's picture
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Made this for the first time today, used the cream cheese instead of butter, same amount, and changed the cheese to cheddar as that was all I had in the fridge. Lovely pastry, GF is usually hard to fold this was good and the filling great I made 12 small ones from this recipe and within an hour they had all been eaten, next time I will make more and freeze some.

gervais's picture
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made these with ordinary plain flour and brown bread crumbs, they are an absolute winner particularly with my husband.

specialtracy's picture

I'd love to know how much cream cheese to use too sounds interesting.

jasmine77's picture

Can you please tell me how to make this pasty with cream cheese like the above person has commented on? Found the gluten free recipes so helpful thank you.

daniellecobb's picture

An absolute winner for those on a gluten free diet. I presented this to friends on Xmas day and they were all amazed it was gluten free and so tasty. I substited the caerphilly with wenslydale and made my own pastry using cream cheese. The pastry binds together like a dream with the cream cheese.

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