For those of us who cant eat gluten, try this great makeover of a classic sausage roll recipe!
- Place mashed potato, rice flour, cornflour, salt and butter or spread in a large bowl. Add egg. Using a flat-bladed knife, stir until dough forms.
- Dust work surface with cornflour. Knead dough for 3 minutes or until smooth. Wrap dough in baking paper. Set aside for 30 minutes to rest.
- Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper.
- Combine minces, 1 egg, tomato paste, chilli sauce, mustard, parsley and coriander in a bowl.
- Dust a 40cm-long piece baking paper with cornflour. Place pastry on baking paper. Roll out to a 1cm-thick, 22cm x 30cm rectangle. Cut pastry into three, 10cm-wide strips. Shape one-third mince mixture into a 22cm-long sausage. Place along 1 long side of pastry strip. Roll pastry up to enclose. Transfer to prepared tray. Repeat twice with remaining pastry strips and mince mixture.
- Whisk remaining egg in a bowl. Brush rolls with egg. Prick each roll three times. Bake for 30 minutes or until golden. Cut each roll into quarters. Serve with tomato sauce.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set