Glamorgan cheese sausage rolls

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

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Good Food

5 ratings 4

Recipe by Good Food

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Difficulty and servings

Makes 25-30

Preparation and cooking times

Prep 30 mins

Cook 15 mins

Vegetarian, Gluten-free

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.
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.
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.

Freezing ahead

Make to the end of stage 2, then freeze in an airtight plastic box. Bake from frozen for an extra 5-10 mins.

Per rollL

86 kcalories, protein 2.0g, carbohydrate 8.0g, fat 6.0 g, saturated fat 3.0g, fibre 0.0g, salt 0.14 g

Recipe from Good Food magazine, December 2006.

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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janet

24 July 2009

janet rated and commented on this recipe

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

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alisongf

11 June 2010

alisongf rated and commented on this recipe

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.

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welsh lass

24 November 2011

welsh lass rated and commented on this recipe

I made these from pre-rolled puff pastry. smelt and tasted wonderful. Went down a storm at my sons birthday tea.

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SavedRecipes

09 April 2012

SavedRecipes commented on this recipe

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.

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aussie

13 June 2012

aussie commented on this recipe

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.

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ChinnyMummy

21 December 2012

ChinnyMummy rated and commented on this recipe

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

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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

Preparation and cooking times

Prep 30 mins

Cook 15 mins

Vegetarian, Gluten-free

Melt in the mouth

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 2.0g, carbohydrate 8.0g, fat 6.0 g, saturated fat 3.0g, fibre 0.0g, salt 0.14 g

Your binder

Here are three other great reasons why to sign up:

You get an online binder, where you can store all your favourite recipes and create menus.
You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

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Per rollL

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FOR THE PASTRY

FOR THE FILLING

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FOR THE FILLING

Per rollL

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