A healthier spin on an Australian favourite. Our gluten-free sausage rolls are just as scrumptious, filled with a flavourful nutritious filling and a crispy flaky pastry crust that will leave you wondering if this is truly
Just for the record, yes it is 🙂
The filling consists of grass-fed beef mince or you could a good quality free-range pork mince. Even a combo of the two would work well.
This is mixed with a combination of grated carrots, baby spinach and a diced onion. To add an additional flavour punch we threw in some fresh garlic, paprika, tomato paste and your choice of fresh herbs. A free range egg is added to bind this all together.
Our homemade gluten-free puff pastry( comes highly recommended, we used a combination of cassava flour, white rice flour and tapioca. It seemed to be the combo dreams are made of as it left us with a crusty flaky pastry, I really couldn't argue with...
Once you have the pastry ready and waiting there really isn't much to making this recipe.
Lets run through some of the how-to's of this recipe...
In a medium size bowl, add all the sausage filling ingredients from the mince to the veggies, herbs and spices. Be sure to just add 1 egg and save the remaining egg for the egg wash.
Begin to mix all the filling ingredients until they are well combined, don't be scared to use your hands, it's a great way to make sure the ingredients are well incorporated.
Once this is done set the filling aside and begin to roll out the pastry to a rectangular shape, you want it to be thin but not so thin that it tears, see the how-to video for any additional help.
When your pastry is rolled out and ready to go you can begin to add the fill into a sausage shape along the centre on the dough, see the video.
Time to create the sausage roll, brush the entire rim of the pastry with the egg wash. Now flip the one side of the pastry over the meat centre, then repeat the same on the other side.
At this point, you can flip the whole roll over so that the side you started with is now sitting underneath the roll.
Use a fork and prick the top of the pastry all over, this helps the heat to escape without ruining the pastry. Now brush the surface with the remaining egg wash and sprinkle with sesame seeds.
Transfer the whole roll to a baking tray, and slice them to your desired size, bearing in mind the size of the sausage rolls will affect the length of the cooking time.
Bake in the oven until the pastry golden and crispy and filling is cooked through.
Serve them while they warm and enjoy! They make a great on the go meal, pop them in the kid's lunch box or serve them as an appetiser when the friends and family come around.
Why we love the ingredients in these sausage rolls...
The grass-fed beef mince and eggs provide a great source of protein. Protein plays a vital role in our bodies, we need it in order to build and repair tissues. The body also needs protein to make enzymes, hormones, and other important chemicals in the body.
Protein is an important building block of bones, muscles, cartilage, skin, and blood. In fact, our hair and nails mostly comprise of protein. You can learn more about this and other foods in our article 26 Best Foods for Gut Health (+7 Foods to Avoid)
Onions and garlic are great prebiotics. We need probiotics in order for our gut microbiome to thrive, they help the good gut bacteria in our intestines grow and flourish, and they're often taken in conjunction with probiotics in order to maximize a probiotic's benefits.
Check out our video below for a tutorial on how to make our scrumptious gluten free sausage rolls.
260g grams grass-fed beef mince (Alternatively you could use free-range pork mince or a combo of the two).
½ medium brown onion, finely diced
¼ cup carrot grated
½ cup baby spinach, finely shredded
1 garlic clove, minced
1 tablespoon tomato paste
1 teaspoon paprika
1 teaspoon mixed fresh herbs of your choice
2 large free range eggs
1 batch of our homemade gluten-free puff pastry or a good quality store-bought gluten-free pastry
1 tablespoon sesame seeds, to garnish
- Preheat your oven to 200º Celsius and line a large baking tray with a sheet of baking paper.
- In a bowl pop the beef mince, onion, grated carrot, baby spinach, tomato paste, herbs and one of the eggs. Combine thoroughly and set aside.
- Roll out the pastry fairly thin so that it is easy to work with. At this stage, you can lay the pastry straight on your baking sheet and work from there. You'll need to have a pastry brush handy, a fork to for pricking and your last egg beaten in a small bowl.
- Now either using your hands or a spoon run a thick line of mince down the centre
- of your pastry.
- Using your pastry brush and run a line of egg wash along the outer edges of your roll and then fold one side over the other. Flip your long sausage roll over and prick your fork all over the top, this will allow the steam to escape when cooking.
- Sprinkle sesame seeds over the top and slice your rolls to whatever size you prefer, the larger they are the longer cooking time they will need in the oven. Finish them off with a final brush of egg wash.
- Place them straight into a hot oven for +/- 30 minutes or you can cover with cling wrap and refrigerate if making in advance for later in the day.