Gluten-Free Sausage Rolls Recipe

Instructions

• 1.

  FILLING

• 2.

  Using a small bowl, mix oats with water and set aside for 30 minutes allowing the oats to soften. If using bread crumbs mix with 1 tablespoon of water and set aside

• 3.

  Saute onions in olive oil until soft. About 5 - 7 minutes. Stir in garlic and sage and cook until fragrant—about 30 seconds. Remove from the heat and bring to room temperature

• 4.

  In a bowl, mix meat, onion mixture, parsley, 1 beaten egg, softened oats or bread crumb mixture and generously season with salt and pepper. Refrigerate for 30 minutes or 15 minutes in the freezer. The meat filling can be made a day in advance and placed in the fridge

• 5.

  Meanwhile, prepare the pastry; In a large bowl, whisk together dry ingredients.

• 6.

  Using a box grater, grate the cold butter into dry ingredients. Using a fork, mix to coat the butter with the flour. Using your fingers, work the butter into the flour until just crumbly

• 7.

  Add sour cream and using a spatula mix to combine. The dough will still be a bit dry. At this point, add one tablespoon of ice water at a time and using your hands, knead the dough until it begins to stick together. I used 3 tablespoons. It will depend on which flour blend you are using

• 8.

  Transfer dough onto a plastic wrap and form a compact disk. Wrap the dough with plastic wrap and refrigerate for 30 minutes. (The pastry dough can be made up to 2 days in advance. Bring to room temperature for 15 minutes before using)

• 9.

  FORM THE SAUSAGE ROLLS

• 10.

  Divide the dough in half. Place a sheet of parchment paper on your working surface and lightly sprinkle with flour. Roll out each pastry into about 5 by 10-inch rectangles that is about 1/8-nch thick, using flour as needed to avoid sticking

• 11.

  Working with one strip at a time, brush the pastry with the remaining whisked egg. In the center of each pastry, form the meat mixture into a long sausage the length of the pastry strip. Using the parchment paper, fold the pastry over the meat filling to form a log and pinch to seal. Flip the sausage roll over so the seam is underneath and place on a baking tray lined with parchment paper. Continue with the other remaining strip. Place the tray in the freezer for 15 minutes or refrigerate for 30 minutes. This will make it easier to cut the rolls into smaller pieces.

• 12.

  Preheat oven to 350 F

• 13.

  Brush the top surface of each roll with remaining egg mixture. Using a sharp knife, cut the rolls into desired lengths. I cut mine into 1 3/4-inch length.

• 14.

  Bake for 30 - 40 minutes, depending on the size, until golden brown. Enjoy warm or at room temperature. To reheat, pop them in the microwave for 20 seconds or in a hot oven for 10 minutes