SAUSAGE ROLLS

PREP + COOK TIME 45 MINUTES (+ COOLING & REFRIGERATION) MAKES 12

Gluten-free, yeast-free, nut-free, egg-free. 2 teaspoons olive oil 1 small leek (200g), chopped finely 1 small carrot (70g), grated finely 1 clove garlic, crushed 300g sausage mince 1 tablespoon tomato paste 1 quantity Gluten-free Pastry (recipe on page 93) gluten-free plain flour, to dust 3 teaspoons sesame seeds or poppy seeds mustard, to serve

1 Heat oil in a medium frying pan over high heat; cook leek, carrot and garlic, stirring, for 5 minutes or until soft. Cool.

2 Combine mince, paste and vegetable mixture in a medium bowl; season.

3 Roll pastry on a surface dusted with gluten-free flour until 4mm thick; cut into 6 x 12cm squares. Spoon ⅓ cup of mixture down one edge of each square. Roll to enclose. Brush edges with a little water; press to seal. Score pastry with a sharp knife; sprinkle with seeds. Refrigerate for 30 minutes or until firm.

4 Preheat oven to 180°C/160°C fan. Grease an oven tray; line with baking paper. Place rolls on tray.

5 Bake rolls for 20 minutes or until pastry is browned lightly and filling is cooked through. Serve with mustard.

NUTRITIONAL COUNT

30g fat (13.7g sat fat); 2087kJ (498 cal); 44.1g carbohydrate; 12.7g protein; 2.4g fibre