Gluten-free sausage rolls

serves 4
1 hour 30 minutes


Gluten-free flaky pastry

  • 175g of unsalted butter
  • 125g of potato flour
  • 125g of rice flour
  • 1 tsp xanthan gum
  • 1 pinch of salt
  • 100ml of water, or more if needed
  • 1 tsp lemon juice


  • 4 sausages, gluten-free, squeezed out of their cases
  • 2 slices of back bacon, smoked, finely chopped
  • 1 tbsp of smoked paprika, heaped
  • 1/4 tsp cayenne pepper
  • 2 tsp parsley, dried


First, make the pastry. Grate the cold butter on the coarse side of the grater. Sift the flours, xanthan gum and salt together into a bowl and add half of the grated butter. Pop the remaining grated butter into the fridge
Mix the flours and butter together until the butter is evenly distributed in the flours. Stir the lemon into the water and add a little at a time to the flour and butter mixture, stirring it together roughly with a butter knife. Add as much water as you need to form a dough, you may not need it all
Scatter the work surface with potato flour. Roll the dough into a rectangle about half an inch thick, with the narrow end facing you
Scatter the remaining grated butter over the top and fold the dough into three: fold the top third of the dough towards you and take the bottom of the dough over the top, as if you’re folding a business letter. Brush off any excess flour and seal the edges of the dough gently with your fingers
Turn the dough 90 degrees so that the folds are running vertically in front of you. Roll the dough again into a rectangle and repeat the folding again two more times
Wrap the pastry in cling film and place it in the fridge to chill for 20 minutes. Don’t leave it in for too long though or your pastry will break into crumbs when you try to roll it
Preheat the oven to 190°C/gas mark 5
In the meantime, prepare the sausagemeat by mixing in the bacon, paprika, cayenne and parsley
Roll the pastry into a rectangle about as thick as a £1 coin. Turn the pastry so that the wide edge is facing you. Place a long line of sausagemeat (about as thick as a chipolata) with a 1-inch gap from the edge of the side nearest to you
Brush either side of the sausagemeat line with egg wash and roll the pastry over the meat and seal it. Cut away the remaining pastry and repeat to create a second long sausage roll
Liberally brush the top of both with egg wash and let it dry slightly before cutting into 2.5-inch pieces, or bigger if you like
You can slash the tops of each sausage roll if you want to, before transferring them to a baking sheet lined with parchment and popping them in the oven. Bake for 20-25 minutes, or until your sausage rolls are golden