Glamorgan cheese sausage rolls
Cooking time
Prep: 30 mins Cook: 15 minsSkill level
Moderately easyServings
Makes 25-30These 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 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
- 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.
Recipe from Good Food magazine, December 2006
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Comments, questions and tips
Comments
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.
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.
Putting this on our web site www.glutenfree-crawley.org.uk