Gluten Free Puff Pastry Sausage Rolls
Makes 4 large or 12 cocktail sausage rolls
- 100g gluten-free, plain (all-purpose) flour
- 30g corn flour
- 1 tsp. xanthan gum
- 25g cold butter, cut into small cubes
- a glass of water with a couple of ice cubes and a good squeeze of lemon juice
- 75g cold butter, sliced into 1-2mm slices and returned to the fridge
- 2 Mallon’s gluten-free sausages
- Lightly beaten egg or milk to glaze
- Sift the flour, corn flour and xanthan gum into a bowl. Rub in the cubed butter until the mixture resembles coarse breadcrumbs. Using a knife to start and then your hands, mix in enough ice-cold water to form a ball of soft dough (should be a few tablespoons).
- Tip the dough out on to a floured surface and, with a well-floured rolling pin, roll it out until it is a couple of millimetres thick and about a 23cm by 28cm rectangle. Cut the rectangle into quarters. Lay a third of the sliced butter (25g) in a single layer on top of one of the rectangles. Cover with another rectangle. Repeat with the next 25g of butter. Cover and repeat. Cover with the final rectangle of dough.
- Press down with your rolling pin on all four raw edges of pastry to seal them. Roll out until it is a couple of millimeters thick again (it should be a bit bigger than last time because of the added butter). Cut into quarters and stack on top of one another. Press down with your rolling pin on all four raw edges of pastry and roll out again until a couple of millimeters thick: you’re looking for a square or fat rectangle 30-odd centimeters each way but it doesn’t need to be exact. Trim off any raggedy edges.
- Remove the skins from the sausages and gently roll them in a little flour until they are about 1cm in diameter and the length of your sheet of pastry. Place this about 5cm from the left-hand edge of the pastry and brush water along the right-hand side of the sausage all the way down. Carefully bring the pastry over from the left to the right and seal it by pressing your thumb along the length. Cut away from the rest of the sheet of pastry until you have one long sausage roll. Score diagonal lines down the length and then cut in half, if making large sausage rolls, or into six, if making cocktail sausage rolls. Repeat with the second length of sausage.
- Place the sausage rolls on a baking (cookie) sheet lined with greaseproof baking paper and place in the refrigerator for 30 minutes. Ten minutes before the end of the chilling time, preheat the oven to 180°C (fan-assisted). Just before baking, brush each sausage roll with beaten egg or milk. Bake in the oven for 18-20 minutes** or until golden brown and crisp. ** Cocktail sausage rolls may take slightly less time to cook.