Gluten free sausage rolls

Step 1

Place all puff pastry ingredients into mixing bowl and knead Dough /20 sec, or until the butter is visible in small chunks within the pastry dough.

Step 2

Transfer dough onto a silicone bread mat or work surface dusted with extra cornflour and, with floured fingertips, gently shape into a rectangle.

Step 3

With the shorter end of the dough closest to you, roll dough into a long rectangle (approx. 60 x 20 cm), dusting pastry and rolling pin with more cornflour as needed, and lifting dough off work surface to ensure dough doesn't stick.

Step 4

Once rolled, start folding pastry over itself into a total of 6 folds (each fold approx. 10 cm wide). Wrap pastry in plastic wrap and place into refrigerator to rest for 30 minutes. Clean and dry mixing bowl.

Step 5

Preheat oven to 220°C. Line 2 baking trays (30 x 40 cm) with baking paper and set aside.

Step 6

Place onion and parsley into mixing bowl and chop 5 sec/speed 5. Scrape down sides of mixing bowl with spatula.

Step 7

Add oil and cook 2 min/100°C/speed 1. Allow to cool in mixing bowl for 5 minutes.

Step 8

Add pork mince, beef mince, vinegar, water, tomato sauce, mustard, salt, pepper and Worcestershire sauce (optional) and combine 20 sec//speed 3, with aid of spatula.

Step 9

Scrape down sides of mixing bowl with spatula, then combine 20 sec//speed 3.

Step 10

Divide puff pastry into 3 equal portions and transfer onto a silicone bread mat or lightly floured work surface.

Step 11

Roll out 1 portion of pastry at a time (22 x 30 cm, 5 mm thickness). Cut each pastry portion into halves horizontally. Brush with beaten egg.

Step 12

Place ⅙ of the meat mixture along long edge of 1 pastry portion and roll to enclose, placing the pastry seam underneath. Cut into 5 cm lengths and place onto prepared baking tray. Repeat with remaining mixture and pastry sheets (to make 36 rolls total). Place into refrigerator for 10 minutes. Brush pastry with beaten egg and sprinkle with sesame seeds (optional).

Step 13

Bake for 20-25 minutes (220°C) until golden and cooked through. Allow to cool slightly before serving warm with tomato sauce.