Ingredients
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
Directions
- Weigh out the dairy free spread and then place in the freezer for 15 minutes to make sure it is really cold
- Cut into cubes
- Place the flour and dairy free spread in a food processor
- Pulse about 5 times so the dairy free spread is broken up but still visible
- Turn the food processor on so it is running on a low setting
- Gradually pour in the cold water
- 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)
- Preheat the oven to 180 oC
- Roll out into a rectangle until the dough is about 5mm thick
- Mix together the minced pork, garlic, thyme, sage and season with salt and pepper generously
- Cut the pastry rectangle in half so you have two long thinner rectangles
- Divide the pork filling in half and place in the centre of the two pastry sheets
- Tightly roll the pastry round the sausage meat
- Cut into small individual sausage rolls
- Score the top with a sharp knife
- Place on a lined baking sheet and brush the top with the beaten egg
- Bake for 20 minutes or until golden brown
