With party season approaching us, I was thinking about what you could make that can be heated and eaten easily, particularly if you have a couple of friends over.
Especially with the footy finals approaching (AFL of course) – there will be times when you want to sit in front of the TV with a drink and something to munch. Then of course there is the possibility of a Melbourne Cup barbeque, and there is the entire Christmas and Summer Holiday entertaining season just after that (I think I have got a bit ahead of myself here!)
As I have probably said once or twice before (sarcasm intended there!) gluten free pastries are crumbly. This one isn’t too bad but you still have to be very gentle. There were bits that I did tear, but not too badly. I have done far worse!
Makes 12 larger than normal sausage rolls.
Preheat the oven to 200 Celcius for a fan forced oven, 220 if not
2/3 cup rice flour
1/3 cup coconut flour
1/3 cup buckwheat flour (or buckwheat ground fine if you can’t get buckwheat flour, see below for proof that I really went that extra mile!)
1/3 cup arrowroot (tapioca starch)
1 tbs white chia seeds, lightly ground if possible
1/2 tsp xanthan gum
125g butter chopped finely
1 egg, separated
Iced water, if required
500g pork mince (you could make this with chicken, but I wouldn’t use beef with tarragon – if you substitute the beef, change the herb as well)
1/4 cup gluten free breadcrumbs (you can get these usually in the health food aisle of the supermarket, sometimes they are actual GF breadcrumbs, sometimes they are rice husks which will also work)
1 tsp chilli powder
1 tbs dried tarragon
1/2 tsp allspice
1/2 tsp ground cardamon
Put the flours, salt, gum and chia seeds in a large bowl, rub in the butter. Mix in the egg yolk, and water if you need it, until you have a dough. Turn out onto board floured with additional rice flour or other gluten free flour and knead into a ball. Divide into three and allow to rest while you prepare the filling.
Put the mince in a large bowl, add the other ingredients and mix well.
Roll out one third of the dough to a rectangle about 22 X 13 cm. Put one third of the filling along the middle from one end to another. Gently gather up one long edge of the dough and roll over the filling, rolling the whole thing over until you can’t see the filling any more. Cut into four pieces, place on tray, join side down.
Repeat with other two parts of dough and filling. Brush tops of sausage rolls with egg white.
Serve with a gluten free tomato sauce.