Gluten and Dairy Free Sausage Rolls
Fiona @ FreeFromFavourites
Fiona @ FreeFromFavourites

Gluten and Dairy Free Sausage Rolls

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  • For the pastry
  • 120 g dairy free spread
  • 300 g gluten free plain flour
  • 120 ml cold water
  • 1 egg, beaten
  • For the filling
  • 400 g minced pork
  • 2 garlic cloves, minced
  • 1 teaspoon thyme
  • 1 teaspoon sage
  • salt and pepper, for seasoning


    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


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