Sausage rolls
Preparation time:
Makes: 24 sausage rolls
Recipe highlights Serves: 24
- Suitable to freeze
- Store covered in fridge (under 5°C)
- Dairy free
- Gluten free
- Nut free
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Ingredients
- 1 3/4 cup mashed potato, warm
1 cup maize cornflour
2 teaspoons gluten free baking powder
1 egg, lightly beaten
2 tablespoons canola or olive oil
1/2 cup potato flour
1 teaspoon salt
Filling:
750 g lean minced veal or chicken
2 tablespoons gluten free cornflour
1/2 teaspoon salt
1 egg
1 tablespoon parsley, finely chopped
egg for glazing
Cooking method
-
Pastry:
1. Mix oil into warm mashed potato in large mixing bowl.
2. Add sifted dry ingredients.
3. Knead to smooth ball, adding enough egg to combine.
4. Place on lightly corn-floured board and knead lightly.
5. Roll out into 30cm square.
Filling:
1. Combine veal or chicken with egg, cornflour, parsley and salt.
2. Form meat into neat rolls, using wet hands. Place along edge of pastry.
3. Glaze edges and turn edge of pastry over filling. Turn again so that filling is completely enclosed.
4. Cut along edge of pastry with sharp knife.
5. Repeat with remaining filling and pastry.
6. Brush with beaten egg. Cut rolls into 5cm pieces.
7. Place on lightly oiled scone tray. Bake at 200°C for 20 to 25 minutes, or until golden brown.
Notes: Makes 24 sausage rolls
If you are preparing food for people on a gluten-free diet, always check the ingredients on all food labels, especially any prepared items like sauces.
Nutritional facts
 | Average quantity per Serving | Average quantity per 100g |
| Weight (g) | 59.05g | 100.00g |
| Energy (kJ) | 465.63kJ | 788.55kJ |
| Protein (g) | 7.89g | 13.36g |
| Total fat (g) | 4.28g | 7.24g |
| - Saturated fat (g) | 1.32g | 2.24g |
| - Polyunsaturated fat (g) | 0.27g | 0.45g |
| - Monounsaturated fat (g) | 2.30g | 3.89g |
| Cholesterol (mg) | 34.89mg | 59.09mg |
| Carbohydrate-available (g) | 9.92g | 16.80g |
| CarbohydrateSE (g) | 9.92g | 16.80g |
| - Sugars (g) | 0.18g | 0.30g |
| Water (g) | 35.06g | 59.38g |
| Dietary fibre (g) | 0.64g | 1.08g |
| Thiamin (mg) | 0.04mg | 0.08mg |
| Riboflavin (mg) | 0.08mg | 0.14mg |
| Niacin (mg) | 1.10mg | 1.86mg |
| Niacin equivalents (mg) | 2.69mg | 4.55mg |
| Vitamin C (mg) | 2.28mg | 3.85mg |
| Total folate (ug) | 11.06ug | 18.73ug |
| Total vitamin A equivalents (ug) | 10.11ug | 17.12ug |
| Retinol (ug) | 8.31ug | 14.07ug |
| Beta carotene equivalents (ug) | 10.78ug | 18.25ug |
| Sodium (mg) | 177.61mg | 300.78mg |
| Potassium (mg) | 184.44mg | 312.35mg |
| Magnesium (mg) | 11.10mg | 18.80mg |
| Calcium (mg) | 12.45mg | 21.09mg |
| Phosphorus (mg) | 125.26mg | 212.13mg |
| Iron (mg) | 0.75mg | 1.28mg |
| Zinc (mg) | 1.02mg | 1.74mg |
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This recipe was orginally published as:
Sausage rolls
Recipe publication date on: 08/21/2001
Last reviewed on: 14/11/2013
