Gluten free vegetarian cheese and onion sausage rolls
Here is the recipe!
Ingredients
Filling
- 275g breadcrumbs from a gluten free loaf – Shär Vitality Loaf
- 225g grated mature Cheddar cheese
- 1 large onion grated
- 3 tablespoons of The Coconut Collab Double Cream
- 3 tablespoons chopped sage
- 1.5 teaspoons mustard powder
- 1 teaspoon cayenne pepper
Pastry
Two 280g packs of Jus-Rol Gluten Free Ready Rolled Puff Pastry Sheets.
Method
With the sheet orientated landscape in front of me, I cut the each sheet across about 1/3 down from the top, and then joined the two thinner strips together using a paste brush and some water to have three strips of the same size.
All the filling ingredients were put in a bowl and thoroughly mixed, split into three equal portions and then rolled out to about the same width as a pastry strip.
These were then placed on a baking tray and placed in the fridge for 30 minutes.
When the mix is chilled one is placed on one sheet of pastry which is folded over and sealed using a brush and some water - I brush the water gently along the strip until the surface starts to go a bit sticky. Then press gown gently to get a good seal.
Turn the pastry over and then cut out the rolls - aim for 12 so cut halfway then halfway on each of those and then you can cut those four pieces up into thirds.
Repeat this for the other two mixes and sheets.
Lastly I cut a notch in the top of each roll with a pair of scissors and then place them all on a greased baking tray.
Bake
Set the oven at gas 7 / 220ºc / 428ºf for 10 mins to heat up. The tray of rolls will need 20-25 minutes. They don't brown that well as there is no egg glaze on them to do that - though I might try some olive oil in future.
When basked transfer then to a wire rack to cool and then most importantly of all, hide them.
The inevitable accompanying story
It seems every bloody recipe on the web has an accompanying story, usually before the recipe itself, so here is mine.
This recipe is adjusted from the brilliant one Delia Smith brought out in her superb Delia's Happy Christmas book many years ago and is full of excellent recipes. A few years ago my wife became gluten and dairy intolerant so I had to change a lot of what I had been cooking. Gluten free pasta is great - you hardly notice the difference.
She has missed out on these festive treats, so this year I thought i would try and make these so she can have a couple, ok, begrudgingly half of them then. My wife is able to have small amount of hard cheese occasionally but otherwise does not eat any dairy products.
This mean the breadcrumbs had to come from gluten free bread - she has Shär Vitality Loaf, and The Coconut Collab Double Cream which is very tasty! Surprisingly all the mix ingredients came together really well and the sausage was formed easily and stayed together - usually it breaks up a lot for me. Using pre-made gluten free pastry was a revelation - so easy! I'm not bad at making pastry but this was so much simpler.
Next year I think I will make the rolls smaller - I will try four rolls instead of three and cut the sheets in half and the sausage rolls a bit wider - will update then.
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