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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.

Per rollL

86 kcalories, protein 2g, carbohydrate 8g, fat 6 g, saturated fat 3g, fibre 0g, salt 0.14 g

Latest comments and suggestions

• sherieann

  22 November 2007

  sherieann rated this recipe

  

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• dan

  26 December 2007

  dan commented on this recipe

  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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• Janes kitchen

  04 June 2008

  Janes kitchen commented on this recipe

  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.

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• tracy

  28 September 2008

  tracy commented on this recipe

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

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• Gluten-Free Crawley Group

  09 December 2008

  Gluten-Free Crawley Group commented on this recipe

  Putting this on our web site www.glutenfree-crawley.org.uk

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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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Difficulty and servings

Makes 25-30

Preperation and cooking times

Prep 30 mins

Cook 15 mins

Vegetarian, Gluten-free

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)

Per rollL

86 kcalories, protein 2g, carbohydrate 8g, fat 6 g, saturated fat 3g, fibre 0g, salt 0.14 g

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