This is a vegetarian and gluten free alternative to sausage rolls.
The pastry is not puff pastry, but is lovely and crumbly, like a rich shortcrust pastry. It orginated from a Rose Elliot recipe, but I’ve now changed it to be gluten free. I love these savoury rolls to eat during the festive period and find them very addictive. I put a pinch of cayenne pepper in the chestnut mixture to give it a slight kick.
I use gluten free breadcrumbs from my healthy bread recipe. Just blitz a couple of slices in the food processor and voila!
150g all purpose gluten free flour
25g almond flour
1 egg yolk
2 tspn cold water
1 tspn olive oil
pinch of salt
250g chestnut puree
1 small onion, grated
1 garlic clove, crushed
100g gluten free breadcrumbs
1/2 tspn cayenne pepper
1 egg, beaten
- Make the pastry by putting the flours and butter into a food processor. Blitz until it looks like breadcrumbs.
- Add the egg yolk, water and oil and blend until the mixture comes together.
- Remove the mixture and mold into a ball, cover with wax or parchment paper and place into the refrigerator for 30 mins.
- Preheat the oven to 200C/400F degrees.
- Place the filling ingredients into a food processor and blitz until combined.
- Remove the pastry from the refrigerator and divide into two balls. Roll each ball out onto a piece of parchment paper into a rectangle.
- Divide the chestnut mixture into two and roll out into a sausage shape. Place ontop of the pastry rectangles.
- Brush the sides with the beaten egg and using the parchment paper, roll the pastry so it covers the filling.
- Brush the rolls with egg, then cut into 1/2 inch pieces.
- Bake in the oven for 20-25 minutes until the pastry is golden brown.
- Eat and enjoy!