Allergy Free Chicken Sausage Rolls

Gluten Free Pastry

This pastry is fast to make and my kids love it! You can freeze left overs to use another night.

Gluten free, wheat free, dairy free, egg free, soy free, nut free

Ingredients:

200g solid coconut oil
150g sorghum flour
150g arrowroot starch
150g buckwheat flour
½ tsp salt
1 tsp xanthan gum (or guar gum)
150mls cold water from fridge

Method:

• Place all dry ingredients and coconut oil into food processor or Thermomix and blitz until it resembles fine breadcrumbs (Note: coconut oil MUST be really solid - put it in the fridge for a while if liquid)
• Add cold water and blitz again until it forms a ball - if you have a Thermomix knead for about 30 secs
• Roll into a ball, wrap and place in the fridge for about 20 minutes before rolling
• Roll between 2 sheets of baking paper

Note: I always add a little less water and adjust as necessary for the right consistency. Some flour is more absorbent than others and once you add too much water it's hard to fix. 
 

 

Gluten Free Sausage Roll Filling

Gluten free, wheat free, dairy free, egg free, soy free, nut free

Ingredients:

GF pastry (store bought or homemade)
500g chicken sausages removed from casings (or mince)
1 large carrot (approx 180g)
Half a zucchini (approx 120g) - peeled if required
Approx. 50g celery
2 tablspoons Nutra Organics Superfood for Kidz Vital Veggie Power (optional)
If just using mince you may like to add a little seasoning

Method:

• Grind veggies in food processor or Thermomix until fine and then mix in mince, Vital Veggie Power and seasoning
• Roll pastry to 2mm thick into rectangles between 2 sheets of baking paper. Place filling in the middle. Wet one side with water so the pastry sticks when rolled. Roll the sausage roll up using the baking paper to help you
• Place on oven tray with join down and brush with safe oil so the pastry browns on top
• Bake in oven at 180°C for approx 25 minutes until cooked through
  
  

 Recipe From happytummies.com.au - Copyright 2015 Happy Tummies