This gluten free sausage roll pastry does not require resting as with traditional wheat flour dough. The chilling will simply make it easier to roll without sticking. Make a personalised cookbook with more than 30 official KitchenAid recipe ideas for parties, add your own ideas using our recipe template too.
Ingreadient:
- 1 cup plain gluten free flour
- 1 teaspoon xanthan gum
- 1/2 teaspoon baking powder
- Pinch salt
- 1 large potato, peeled and cooked until tender, drained
- 60g butter, softened to room temperature
- 60g cream cheese, softened to room temperature
- Olive oil spray
- 2 tablespoons sesame seeds
- 2 tablespoons black sesame seeds
- 200g diced beef, not too lean
- 100g diced pork belly
- 1/2 small carrot, peeled
- 1/2 stick celery
- 1 spring onion, trimmed
- 1 slice gluten free bread, soaked with 1tablespoon milk
- Freshly ground salt and black peppercorns, to taste
Direction:
- For best results use the KitchenAid® Stand Mixer.
- Preheat oven to 180°C (160°C fan forced).
- Attach the flat beater to the standmixer. Place the flour, gum, baking powder and salt into the mixing bowl. Mix on speed 1 until well combined. Remove from bowl.
- Place 200g of potato into the mixing bowl. Beat until smooth on speed 4 and let cool 5 minutes.
- Add butter, cream cheese and flour mixture and beat on speed 2 until a firm mixture is formed. Increase to speed 4 and beat for 1 minute or until light and fluffy.
- The mixture will be smooth and will form a dough when pushed together with your fingertips. Form into a ball and wrap in plastic wrap.
- Refrigerate while preparing the sausage filling.
- For best results use the KitchenAid® Stand Mixer and Food Grinder Attachment.
- Attach food grinder to the standmixer with the course grinding plate and turn to speed 6.
- Place mixing bowl underneath grinder. In batches, feed beef, pork, vegetables and soggy bread into the hopper.
- Season the mixture. Remove grinder and attach the flat beater. Mix mixture on speed 6 for 2 minutes or until sticky and very well combined.
- Roll the pastry into a large rectangle between 2 sheets of floured baking paper. Cut pastry into 2 long rectangles and trim the edges to neaten.
- Place half the filling lengthwise along the centre of each rectangle.
- Using the paper as a guide, roll the pastry over the filling to enclose. Cut to desired size, spray with olive oil and roll in combined sesame seeds. Place seam side down onto a baking paper lined baking tray.
- Bake for 20 minutes, increase oven temperature to 220°C and bake a further 5 minutes or until golden and crisp.
