FODMAP Sausage rolls

IMG_20170108_090015_840.jpg

 

 

Serves: 20 mini sausage rolls

Prep time: 10 mins

Cooking time: 25-30 mins

Difficulty: medium

 

 

 

Ingredients:

  • 1 packet of gluten and dairy free pastry (shop bought is easiest here I am yet to discover a way to make homemade gluten and dairy free puff pastry that works well)
  • 2 eggs
  • 500g pure lean sausage meat
  • 3 tablespoons dried chives
  • 1 tablespoon driedย thyme
  • Pinch salt and pepper
  • Teaspoon of paprika

 

Method

  • Pre heat the oven to 180 degrees
  • Lightly grease a baking sheet
  • Add the sausage meat, chives, salt, pepper, thyme and 1 egg to a mixing bowl. Combine together thoroughly ( I find using a fork to do this easiest).
  • Lightly flour a surface and divide the pastry into two. Roll out one half of the pastry until it is a rectangle measuring about 60-70 cm wide and 20 cm long.
  • Take half of the sausage meat mixture and spread it evenly in a line along the top third of the pastry rectangle.
  • Brush the opposite length of the pastry rectangle lightly with water ( this will help seal the pastry once you begin rolling).
  • Now begin rolling. Take the length with the sausage meat and gently roll it over itself until it meets the watered end (I find this a two person job – another pair of hands it useful to make sure both ends are evenly rolled over).
  • You should now have a long cylinder of pastry encased sausage meat!
  • At this point I like to cut the cylinder into inch long mini sausage rolls – you can make them bigger if you want to.
  • Place onto the baking sheet and repeat the process with the rest of the sausage meat and the other half of the pastry.
  • Prick the top of each sausage roll with a fox
  • Whisk together an egg and lightly brush each sausage roll
  • Place in the oven for about 25 – 30 mins – the sausage rolls should be lovely and golden brown on the top.
  • Remove from the baking sheet and leave to cool on a wire cooling rack.
  • Enjoy !

These yummy FODMAP sausage rolls are great party food additions. They are completely dairy and gluten free, and will last 4-5 days in an air tight container in the fridge. I prefer to eat them hot fresh from the oven, but they are equally delicious as a cold snack too!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s