Harry's Ultimate Vegetarian Sausage Rolls - Nut Free, Gluten Free and Wheat Free (includes Thermomix method)
Forking Foodie
Forking Foodie
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Ingredients

  • 24 sausage
  • rolls
  • 4 cm long each before cooking, if you
  • pastry
  • 500 g pack of bought pastry
  • 36 plus rolls
  • 55 calories each
  • 110 calories per my larger
  • 4 cm rolls
  • Ingredients for filling
  • 30 g day old gluten free bread, or normal if not cooking GF (e.g. white or brown, soft or take the crust off, if crusty: around one small slice) [86 calories]
  • 1 garlic clove [6]
  • 1/2 an onion (50g) [21]
  • 15 g fresh sage leaves*, if you can get hold of them (if you can't get sage, use a mixture of herbs such as a couple of sprigs of rosemary leaves and a handful of parsley. I don't recommend dried sage or rosemary, unless you're fond of sawdust) [12]
  • 1-2 sprigs fresh thyme*, leaves only, or 1/4 tsp dried thyme (a sprig as in one stalk, about 3-4 inches long, not a bunch of stalks) [1]
  • 25 g raw pumpkin seeds (pepitas) [156]
  • 55 g raw pinenuts (or you could use sunflower seeds, if preferred) [381]
  • 80 g rolled oats (or you could use quinoa flakes if preferred - someone trialing this recipe tried it with quinoa flakes and enjoyed it, although I haven't tried this - ensure specifically gluten free oats if cooking GF) [312]
  • 1/2 level teaspoon celery salt
  • Grating of fresh nutmeg (you can add a pinch of ground mace too, if you have it, but don't worry if not)
  • Plenty of freshly ground pepper, to taste (see below, I used at least 1/2 tsp – TM tip – grind up your peppercorns and set aside before starting!) [2]
  • Optional pinch of cayenne pepper [1]
  • 2 medium eggs (c58g each, approx
  • 100 g total, once shelled) [176]
  • 100 g Greek feta cheese (check made using vegetarian rennet, or use a vegetarian alternative) [280]
  • 1/2 tsp toasted sesame oil [22]
  • Rough puff pastry – N.B. Or use a 320g pack of ready-made puff pastry if you prefer, or 500g for more rolls.
  • 50 g ice cubes
  • 100 g frozen butter, cut into chunks (salted, or add extra salt to recipe – use a hot knife dipped in hot water each time to cut the butter up) [737]
  • 100 g gluten free plain flour (e.g. Doves Farm) [350]
  • 1 level tsp xantham gum [10]
  • Pinch of salt
  • 1 x 15ml tbsp cold water

Instructions

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