This week I decided it was time for a makeover! Time to strip back, refresh and rework everything from top to toe. I don’t know about you, but it always makes me feel better. I felt like it had been far too long since I had paid attention to what was going on both inside and out and I needed to find a way to get back in touch with the things that make me happy and keep me satisfied. Yep, it was time, time to revisit and renew one of my favourite Winter snacks, the humble sausage roll.
My original recipe for this is still a regular in the FHC household, I lovingly make it for the rest of the family in all it’s gluten filled glory. It is a favourite with the kids and something I love to feed them because it is packed with lean protein and fresh vegetables and they will happily scoff them down without a fuss. For me though, it has been off the menu and that was making me a little sad and very tempted to cross the line back into nasty tummy and head aches just to enjoy the crisp, flaky crunch of golden puff pastry, stuffed with the freshness of vegetables and richness of beef and pork – that is how much I love these little parcels.
My savoiur in this instance has, thankfully, been the development of some many wonderful gluten free products, including crisp, flaky, golden puff pastry. When I started to see this in the freezer section at the supermarket I am certain I almost squealed I was so excited, though perhaps just a little tentative. There are of course times when gluten free products, for all their benefits, simply cannot match the taste and texture of much loved and missed foods and can lead to much disappointment upon tasting. Not the case with here I can attest!
I have tried making my own puff pastry, with some success, but I have to say it takes a lot of time, work and ingredients to succeed and there are times when I have neither the time, energy or patience it takes to tackle making it. That is where the convenience of ready made packs like these are an absolute winner for me. While, compared to conventional wheat based pastries, more preparation is needed to get the gluten free pastry ready to fill, including a solid work out with the rolling pin, the end result is well worth it.
I am so glad I can put these back on the menu! I have made them a few times now and do you know what, the kids have not even noticed there is a difference with the pastry. For me, that is the true test of just how tasty a recipe really is! My gut might be sensitive, but my children are super sensitive, especially when it comes to food and what they like and don’t like!
Here’s how I make them;
- 500 grams lean beef mince
- 500 grams lean pork mince
- 6 sheets gluten free puff pastry - (I used Coles Simply Gluten Free)
- 2 teaspoons cooking oil - (I prefer extra virgin olive oil)
- 1 onion, finely chopped - (omit if intolerant)
- 2 garlic cloves, finely chopped or minced - (omit if intolerant)
- ½ cup rice crumbs or gluten free bread crumbs
- 2 eggs + 1 egg for wash
- 1 carrot, grated
- 1 apple, grated - (optional if avoiding high fructose foods)
- ½ large zucchini, grated
- 1 cup baby spinach leaves, finely chopped
- ½ bunch parsley, finely chopped - any variety will do
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 3 tablespoons tomato paste - (sugar free for low fructose)
- 1 tablespoon whole grain mustard
- 2 teaspoons Worcestershire sauce
- sesame seeds to sprinkle on top (optional)
- pepper & salt to season
- Heat fry pan over medium-high heat & add cooking oil
- Saute the onion & garlic, if using, until softened - about 5 mins
- Remove puff pastry sheets from freezer & allow them to thaw completely on the bench - (as per instructions on packet)
- Preheat oven to 220oC - (non-fan forced).
- Line baking trays with baking paper.
- Grate carrot, zucchini & apple.
- Chop spinach & parsley.
- In a large bowl, mix mince meats, vegetables, including cooked onion & garlic, apple, eggs, crumbs, herbs, mustard, tomato paste & Worcestershire sauce.
- Take one pastry sheet & fold, as per instructions.
- Place the pastry on a sheet of baking paper large enough to fit baking tray.
- Using a rolling pin begin to work the pastry, as per instructions, until it resembles a large rectangle*.
- Using a serrated knife, cut the pastry into thirds.
- Whisk remaining egg for use as egg wash.
- Using about ½ cup sausage mix, place it in the middle of each slice of pastry, working it into a long sausage about 2cm wide x 1cm high from end to end.
- Brush one side length of the pastry with egg wash.
- Fold the other length of pastry over the top of the sausage mix, then roll again to meet edge, sticking the pastry together with the egg wash.
- With the folded side down, cut the pastry roll into 4 equal pieces (about 6cm each).
- Use a pointy ended knife to cut a small slit in the top of each piece
- Place on lined baking tray about 2cm apart - (I fit about 12 rolls per tray generally)
- Brush with egg wash over top & sides.
- Sprinkle with sesame seeds.
- Repeat with each pastry sheet
- Bake for 25 - 30 minutes, or until pastry is golden brown.
- Serve warm with a dipping sauce of your preference. I used my Silky Tomato Relish.
Store these in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.
Warm oven to 190 degrees Celsius.
Line a baking tray with baking paper.
Place frozen sausage rolls on tray & heat for about 15 minutes until warmed through.
Cook! Eat! Enjoy!