Sausage Rolls - (Gluten & Dairy Free)
Prep time
Cook time
Total time
A scrumptious flaky gluten free puff pastry encasing fresh vegetables & lean meats. Packed with flavour this snack will please even the fussiest or most sensitive of eaters. Another old favourite made new.
Recipe type: Snacks
Cuisine: Modern Australian
Serves: Up to 56
  • 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
  1. Heat fry pan over medium-high heat & add cooking oil
  2. Saute the onion & garlic, if using, until softened - about 5 mins
  3. Remove puff pastry sheets from freezer & allow them to thaw completely on the bench - (as per instructions on packet)
  1. Preheat oven to 220oC - (non-fan forced).
  2. Line baking trays with baking paper.
  3. Grate carrot, zucchini & apple.
  4. Chop spinach & parsley.
  5. In a large bowl, mix mince meats, vegetables, including cooked onion & garlic, apple, eggs, crumbs, herbs, mustard, tomato paste & Worcestershire sauce.
  1. Take one pastry sheet & fold, as per instructions.
  2. Place the pastry on a sheet of baking paper large enough to fit baking tray.
  3. Using a rolling pin begin to work the pastry, as per instructions, until it resembles a large rectangle*.
  4. Using a serrated knife, cut the pastry into thirds.
  5. Whisk remaining egg for use as egg wash.
  6. 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.
  7. Brush one side length of the pastry with egg wash.
  8. 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.
  9. With the folded side down, cut the pastry roll into 4 equal pieces (about 6cm each).
  10. Use a pointy ended knife to cut a small slit in the top of each piece
  11. Place on lined baking tray about 2cm apart - (I fit about 12 rolls per tray generally)
  12. Brush with egg wash over top & sides.
  13. Sprinkle with sesame seeds.
  1. Repeat with each pastry sheet
  1. Bake for 25 - 30 minutes, or until pastry is golden brown.
  2. Serve warm with a dipping sauce of your preference. I used my Silky Tomato Relish.
* - Gluten free pastry is harder to work than standard gluten based pastry. You need to keep using the rolling pin for a good 5 minutes or so to get the pastry smooth & elastic enough to roll evenly & fold without tearing. Have patience with it - the end result it worth it.

Store these in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.

To reheat;
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.
Recipe by Fresh Home Cook at