(inspired by Paul Hollywood’s recipe)Serves 8-9
Ingredients- puff pastry
225g plain flour, plus extra to dust
½ tsp fine salt
200g cold unsalted butter (or frozen)
Juice of ½ lemon
180-200ml ice cold water
Preheat oven to 415° convection
450g sausage meat, remove casing (we used hot Italian chicken sausage)
1 onion, caramelized
1 egg, beaten
2 Tbsp toasted sesame seeds
1-Sprinkle the counter with rice flour and roll out your puff pastry until it is about 15-16 inches x 9-10 inches.
2-Roll your sausage into a long roll the same length as the puff pastry.
3-Lay the sausage on the pastry leaving 2 inches at the end.
4-Place the caramelized/sautéed onions on top of the sausage.
5-Roll the pastry over the sausage and onions and tucking at the same time. Making the roll nice and tight (without ripping the pastry)
6-Press on the seam of the roll firmly and then place the roll, seam down.
7-Cut the roll into equal parts.
8-Place on a parchment lined baking sheet.
9-Brush with beaten egg.
10-Make a few slash marks on top of each roll and then sprinkle with sesame seeds.
11- Bake for 20 minutes or until the pastry is golden and crisp (and the sausage meat is cooked through).
12-Allow the sausage rolls to cool on a wire rack for 5 minutes before serving.
Jen Fiore has been cooking and baking gluten-free for herself and her family since 2003 & is happy to share her recipes with you!