Pigs in Blanket Sausage Rolls Recipe
Gluten Free
Makes
18
Ingredients
Gluten-free shortcrust pastry
- 300g gluten-free plain flour
- 1½tsp xanthan gum
- 145g very cold butter, cut into 1cm (½ in) cubes
- 1tsp salt (for savoury pastry only)
- 2 large eggs, beaten
For the filling
- 1 medium egg, beaten
- 18 gluten-free or meat-free sausages
- handful of poppy seeds
- cranberry sauce, to serve
Pastry
In a large mixing bowl, mix together your flour and xanthan gum.
Make sure your butter is really cold; if not, put it in the fridge or freezer until nicely chilled. Add the cubes to the bowl and rub into the flour to form a breadcrumb-like consistency.
Or use a food processor to blitz the ingredients together. Stir in the salt.
Add your beaten egg and, using a knife, carefully cut it into the mixture until it comes together to form a ball. Wrap in plastic wrap and leave to chill in the fridge for 30 minutes before using.
You can freeze this pastry for up to 2 months; defrost fully before using.
Filling
Preheat your oven to 220°C/gas 7. Line two large baking sheets with non-stick baking parchment.
Place the pastry dough on a large sheet of non-stick baking parchment. Cut the dough in half widthways, re-wrap one portion in plastic wrap and place back in the fridge. Roll out the second dough portion into a large rectangle, about 15 x 35cm and 2mm thick. Use a pizza cutter to cut it into 9 rectangles, each 5 x 11.5cm, then brush both of the shorter edges of each with beaten egg.
Place a sausage in the middle of each rectangle. Fold over both sides, ensuring that they overlap slightly to form a seam, and gently press all along the seam to seal. Transfer to a lined baking sheet, seam-side down.
Brush each sausage roll with beaten egg and top with poppy seeds.
Bake in the oven for 25 minutes until golden brown, then transfer to a wire rack to cool for 15-20 minutes.
Serve with cranberry sauce for dipping.
Recipe courtesy of How to Bake Anything Gluten Free by Becky Excell (Quadrille) Photography: Hannah Rose Hughes
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