For the pastry:

  • 120g dairy free spread
  • 300g gluten free plain flour
  • 120ml cold water
  • 1 egg, beaten

For the filling:

  • 400g minced pork
  • 2 garlic cloves, minced
  • 1 teaspoon thyme
  • 1 teaspoon sage
  • salt and pepper, for seasoning


  1. Weigh out the dairy free spread and then place in the freezer for 15 minutes to make sure it is really cold
  2. Cut into cubes
  3. Place the flour and dairy free spread in a food processor
  4. Pulse about 5 times so the dairy free spread is broken up but still visible
  5. Turn the food processor on so it is running on a low setting
  6. Gradually pour in the cold water
  7. Scoop into a ball, wrap in cling film and leave to chill in the fridge for an hour (it will stay fresh in the fridge for about 5 days in case you want to make in advance)
  8. Preheat the oven to 180 oC
  9. Roll out into a rectangle until the dough is about 5mm thick
  10. Mix together the minced pork, garlic, thyme, sage and season with salt and pepper generously
  11. Cut the pastry rectangle in half so you have two long thinner rectangles
  12. Divide the pork filling in half and place in the centre of the two pastry sheets
  13. Tightly roll the pastry round the sausage meat
  14. Cut into small individual sausage rolls
  15. Score the top with a sharp knife
  16. Place on a lined baking sheet and brush the top with the beaten egg
  17. Bake for 20 minutes or until golden brown

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