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Method
1. Preheat oven to 180ºC (300ºF). Line two baking trays with baking paper.
2. Place mashed potato, rice flour, corn flour, salt and butter in your mixing bowl and add 1 egg.
Combine with the dough hook. Wrap dough in baking paper and set aside for 30min to rest.
3. To make lling, use the Meat Grinder attachment to mince pork, chicken and lamb.
Combine the minces, eggs, tomato paste, sweet chilli sauce, mustard, parsley and coriander
in a large bowl.
4. Dust a 40cm long piece of baking paper with cornflour. Place pastry on baking paper. Roll out
to a 1cm thick 22cm x 30cm rectangle.
5. Cut pastry into 3. Shape ¹/
³
of the mince mixture into a 22cm long sausage, Place along 1
side of the pastry strip. Roll pastry up to enclose.
6. Repeat twice with remaining pastry strips.
7. Transfer to a large baking tray with baking paper.
8. Whisk remaining egg in a bowl. Brush rolls with egg. Prick each roll three times.
9. Bake for 30min or until golden. Cut each roll into quarters.
450g warm cooked mashed potato
1¼ cups rice flour
½ gluten free corn flour
1 teaspoons salt
100g butter or dairy free margarine
2 eggs
FILLING
150g pork
150g chicken
150g lamb
2 eggs
3 tsp tomato paste
1 tbsp gluten-free sweet chilli sauce
2 tsp wholegrain mustard
1 tbsp chopped flat-leaf parsley
1 tbsp chopped coriander
INGREDIENTS
Meat Grinder
For fresh mince with
no additives
HOMEMADE
SAUSAGE ROLLS
MAKES 9-10
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