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Pigs in Blanket Sausage Rolls Recipe

Gluten Free




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


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.


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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