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Gluten Free Crispy Sausage Rolls

Gluten Free Crispy Sausage Rolls

These gluten free sausage rolls are flaky, golden, and packed with savory flavor. Perfect for snacking, parties, or anytime you want a crowd-pleasing treat.
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Equipment

  • pastry cutter
  • Rolling Pin

Ingredients

For the Pastry

  • 2 cups Gluten Free 1-to-1 Baking Flour
  • 1/2 tsp Xanthan Gum (omit if flour blend contains it)
  • 1/2 tsp Salt
  • 10 tbsp Cold Unsalted Butter, cubed
  • 1 Large Egg
  • 2 tbsp Ice Water

For the Filling

  • 1 lb Ground Pork Sausage
  • 1/3 cup Finely Diced Yellow Onion
  • 2 cloves Garlic, minced
  • 1/4 cup Fresh Parsley, finely chopped
  • 1 tsp Dijon Mustard
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1/4 tsp Ground Sage

For Topping

  • 1 Large Egg, beaten (for egg wash)
  • 1 tbsp Sesame Seeds

Instructions

  • Make the pastry by whisking together the gluten free flour, xanthan gum, and salt in a large bowl. Add the cold cubed butter and use a pastry cutter or your fingertips to work it in until the mixture looks like coarse breadcrumbs with a few larger pieces.
    Add the egg and ice water, then stir with a fork until the dough comes together. Shape it into a flat rectangle, wrap in plastic, and refrigerate for at least 30 minutes.
  • While the dough chills, prepare the filling. In a bowl, combine the ground pork sausage, diced onion, garlic, parsley, dijon mustard, salt, pepper, and ground sage. Mix thoroughly with your hands until everything is evenly distributed.
  • Preheat your oven to 400 degrees F and line a large baking sheet with parchment paper.
  • Divide the chilled dough in half. Roll each half out between two sheets of parchment paper into a rectangle about 6 inches wide and 12 inches long, roughly 1/8 inch thick.
  • Divide the sausage filling in half. Shape each portion into a long log down the center of each dough rectangle. Fold one side of the dough over the filling, then roll it over so the seam is on the bottom. Press the ends to seal.
  • Cut each long roll into pieces about 2 inches long using a sharp edge. Place them seam side down on the prepared baking sheet with some space between each one.
  • Brush the tops with beaten egg wash and sprinkle with sesame seeds.
  • Bake for 25 to 28 minutes until the pastry is deeply golden and crispy and the sausage is cooked through. Let cool for 5 minutes before serving.
Course: Appetizer
Cuisine: British
Keyword: crispy pastry, gluten-free, party food, sausage rolls
Prep Time: 25 minutes
Cook Time: 28 minutes
Total Time: 1 hour 23 minutes
Servings: 12 pieces

Nutrition

Serving: 1serving | Calories: 310kcal | Carbohydrates: 17g | Protein: 10g | Fat: 22g
Calories: 310kcal
Cost: $10