Sunday

Sausage Rolls




225g gluten-free sausages
egg yolk, beaten. to brush tops of each sausage roll before baking


Heat your oven to 230‘C / 450’F / Gas Mark 8.

Lightly oil a baking tray.

Equally divide the pastry into two.

Roll out both halves with a rolling pin to long rectangles, at least 7-8cm wide.  

Take the skins off the gluten-free sausages, then carefully place along the centre of each pastry rectangle.  If you need to, flour your hands and roll each sausage thinner, until they all fit the length as your pastry rectangles. 

Wet both edges of the pastry strips with water, then fold over the sausage meat to enclose.

Cut evenly into equal sizes.

Using scissors at a slight angle, snip 'v' shapes along the top edge of the rolls.

Brush the tops with beaten egg yolk and place apart on your prepared baking tray.

Bake for 20 minutes until the tops are golden brown.

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