Cheesy Bitesized Sausage Rolls

Makes 25-30
175g gluten-free flour
85g butter
pinch cayenne pepper
1 egg yolk mixed with 3 tbsp cold water


100g gluten-free breadcrumbs
100g Caerphilly cheese, grated
1 small leek, finely chopped
1 tsp mustard seeds, crushed
3 egg yolks

Preparation and cooking times
Prep 30 mins. Cook 15 mins

Blitz the flour, butter and cayenne in a food processor until the breadcrumb stage is reached. Slowly drizzle in the egg and water mixture, pulsing the processor to incorporate, until a dough starts to form. Tip out onto a floured surface and pull the pastry together until it makes a ball.

Add a little more water if it feels too dry.

Halve the mixture and roll each half into a 30cms x 12 cms (12 inches x 5 inches) rectangle. Place on a baking sheet and keep at room temperature.

Mix all the filling ingredients together, keeping back a little of the egg yolk for glazing. Divide into two and roll each half into a sausage shape 30 cms (12 inches) long.

Place each sausage on to one of the pastry rectangles close, but not right at, the edge. Brush the pastry with egg yolk and fold over to seal. Cut into 2cms (1 inch) pieces, brush with more egg wash and chill on a baking sheet for 30 minutes in the fridge.

Bake at 200C/fan 180C/gas 6 for 12-15 minutes until golden brown.

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