Lunch boxes, picnics and parties can be a bit of a challenge when you are gluten free as most food designed to be eaten on-the-go tends to be bread or pastry based, - both of which contain loads of barred wheat flour. And if you want to nip into the supermarket to grab a quick lunch that you can eat at your desk, you might as well forget about it! I have yet to find a shop that does anything that fits that bill for us gluten avoiders...... So what to do for lunch?
Needing to replenish the dwindling freezer stock of sausage rolls, I tried a bit of a twist this week and made some sausage, bacon and apple rolls for a change. Perfect for packed lunches, I am also offering them as my entry to the Family Foodies Challenge which is being hosted by Vanesther over at Bangers and Mash. This is a new blog challenge co-hosted by Lou at Eat Your Veg and this month's theme is Lunchbox Ideas. I love the badge for the challenge don't you?
The gluten free pastry for these sausage rolls is my own recipe which I also used for the pies in this post. Having spent a while developing it, I have found it to be consistently crisp, not too brittle and comparable in flavour and texture to traditional wheat-based shortcrust pastry.
These sausage rolls taste great. The bacon adds a lovely smokiness against the sausage and the apple gives a delicious tang which offsets the earthiness of the meat.
There is nothing complicated to these, but they taste fantastic and they make a lovely, filling gluten free lunch.............. that can be eaten on-the-go!
Sausage, Bacon & Apple Rolls
Ingredients - filling300g gluten free pork sausage meat
5 rashers back bacon - cut into small pieces
½ a large cooking apple - cut into small cubes
salt & Pepper to season
Method - filling
- Make your filling first by mixing the sausage meat, chopped bacon and chopped apple in a large bowl until evenly combined. Season with salt and pepper.
- Set aside whilst you make your pastry.
Ingredients - gluten free shortcrust pastry110g white gluten free flour mix (I used mix B from this post)
55g potato flour
55g gram flour
1 teaspoon xanthan gum
½ teaspoon GF baking powder
½ teaspoon fine sea salt
110g unsalted butter - cold and cubed
1 large egg
2 tablespoons cold water
Milk to seal the pastry and glaze.
Method for the pastry
Dough Method - by hand
- Weigh and sieve the flours, xanthan gum, baking powder and salt into a large bowl and stir together.
- Rub the butter into the flour mixture until it resembles breadcrumbs.
- In a small bowl, beat the egg with the water and then pour into the crumb mixture.
- Stir the wet ingredients into the crumb mixture using a table knife until it begins to clump together.
- Bring the dough together with your hands and press into a ball. Knead very briefly to ensure ingredients are fully amalgamated.
by food processor
- Weigh the flours, xanthan gum, baking powder and salt into the food processor bowl and pulse briefly to mix together and remove any lumps.
- Add the cubed butter to the mixture and pulse again until the mixture resembles breadcrumbs.
- In a small bowl, beat the egg with the water and then pour into the food processor with the crumb mixture.
- Turn the processor on and mix until the ingredients form a smooth dough. This will not require any further kneading.
To make the sausage rolls
- Use the pastry straight away at room temperature (do not chill).
- Cut the pastry block in half. Lightly flour the work surface and rolling pin and roll the first half of the pastry out into an oblong shape about 2 mm in thickness.
- Cut the edges of the strip to make them straight and dependent on the width of your oblong, cut the strip into sized widths wide enough to wrap around filling to make the size of sausage roll you want to achieve.
- Spoon the sausage filling onto the pastry and spread into a sausage shape along the middle of the whole length of your pastry strip.
- Wrap one side of the pastry over the top of the sausage and brush the top edge of that pastry with milk.
- Brush milk also on the inside outer edge of pastry that is to be folded up from the other side, and then fold up to over lap the top pastry and gently press together to seal the two edges together.
- Turn over the whole length of roll so that the join is underneath and using a sharp knife, cut the sausage roll strip into individual pieces.
- Place the uncooked sausage rolls onto baking sheets lined with baking paper.
- Continue processes 2 to 8 with the remaining pastry and mixture until all the ingredients have been used.
- Place in the fridge to chill for about half an hour.
- Meanwhile, heat the oven to 200⁰ C / 400⁰ F / Gas 6.
- When ready to cook, brush the top of the rolls with milk to glaze and cook for 15 to 20 minutes.
- Eat hot straight from the oven, or warm or cold.
Gluten Free Alchemist © 2013 unless otherwise indicated