How to make sausage rolls without pastry
September 26, 2017
Pastry-based meals have filled numerous years worth of school lunch boxes and served as many Sunday night quick dinners. Mini quiche, pastry-filled sausage rolls and vegetable topped pastry tarts all are very easy to make, can be frozen and lend themselves to the addition of lots of fresh seasonal vegetables. This worked well until my son was diagnosed as egg, gluten and dairy intolerant. Pastry based meals left our menu.
I am yet to find a pastry that covers his intolerances. Instagram is my favourite social media platform and provides a bounty of food inspiration. You will find me there as @kyrstie_afl . The other day I happened to be craving something pastry-based and saw a post by @pennysbenjamin showing sausage rolls wrapped with carrot instead of pastry, genius!
School holidays commenced here yesterday which means I am on holidays with the kids. I do much less work and spend time with the kids resting, playing and doing the things they have listed on their holiday wish-list. I also like to catch up on cooking while I am less rushed and more open to creative ideas. I love the slow starts to the holidays, no lunchboxes and time to make the kid’s favourite meals such as sushi, pancakes and extra baked goods. We started the holidays testing these pastry-free sausage rolls – they are also suitable for me to eat on the SIBO diet. Egg and gluten free and also free from garlic and onion. They are somewhat fiddly to make in comparison to their pastry counterparts, but in reality, isn’t everything?
We love this recipe so I am happy to spend the extra time to experience a “pastry” crunch without the digestive repercussions. I used fresh herbs and greens from the garden to add a flavour and nutrient boost.
This is the recipe I made, inspired by Penny’s Instagram post.
Pastry-free, egg free, allergy friendly baked sausage rolls. A great snack for those with food intolerance that prevents the use of pastry.
Heat fan forced oven to 180 degrees celcius
To a bowl add all of the ingredients, except the sweet potato and brown rice flour. Mix to combine well.
If needed, trim the sweet potato to a size that will allow you to use a peeler and peel long straight strips from it.
To a bowl, add the brown rice flour
Once you have a pile of sweet potato strips evenly and neatly sliced, dip one side into the flour and lay on a tray lined with baking paper - 6 across, each piece overlapping so there are no gaps
Get a handful of the mince and roll into a log - not too thick. It needs to be thin enough to be rolled up into the strips of sweet potato. I estimate the thickness I made was 2 cm in diameter.
Place the rolled mince mixture slightly in from the edge of the sweet potato strips and roll away from yourself until the meat is encased in the roll and the ends are secured under.
Repeat and place into the oven on a creased tray. Brush the top of each roll with live oil, or oil of choice and bake for 25-30 min until crisp and browned.
Slice if desired and serve with home-made tomato sauce
The most important thing to note with this recipe is that the slices of the sweet potato should be evenly and thinly sliced and tucked under at the base of the roll when baking to keep them held together. The rice flour and oil brushing helps create the crisp shell.
I used a potato peeler to get the fine slices, you could also use a mandoline slicer or similar.
I love the way the sweet potato crisps in the oven, just like pastry. The crispness makes the experience all the more satisfying. I love food with texture and crunch do you? These sausage rolls provide the crunch without the gluten, dairy and egg.
Over the years these are some other versions of sausage rolls we enjoy. You could switch the filling of any of them if you prefer pork, or a Moroccan twist.
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