On A Sausage Roll… Gluten-Free AND Dairy-Free!
When I was at high school, I was never very keen on a tuck-shop sausage roll, favouring the good old Cornish pasty instead. There was never a nice way to eat them as they slid all around inside the paper bag, made soggy with tomato sauce. Unlike the ubiquitous ‘Four and Twenty’ pie, or aforementioned pasty, sausage rolls were impervious to stabs with the tomato sauce bottle to flood the insides!
So years later, whilst teaching at a local boys school, it came as quite a shock when I was observing students queuing at the tuck-shop, to see them encasing their sausage rolls inside a BREAD roll and eating a sausage roll sandwich!! WOAH! these boys put everything inside a bread roll, squashed up pies, pasties, the lot! But to be fair, it kept the tomato sauce at bay.
I don’t know why I found this concept so shocking – it seemed so uncouth and disrespectful to the sausage roll!
Welcome to the world of a teenage boy! No matter that these sausage rolls were really rubbish anyway, it didn’t seem just! One could never really discern what was actually in these sausage rolls, at least with a pasty, you can see the carrot and the potato and the meat.
Only 17% meat! Why am I not shocked?! Blech!
I used to regularly make sausage rolls for my kids. I would fill them with carrot and celery and apple and a mix of minced beef and pork sausage mince. I would wrap them in Pampas butter puff pastry and cook them until they were really crunchy. They were always a hit. I’m not even going to attempt a gluten-free puff pastry this time, but I did want to experiment with a chickpea (besan) dairy-free pastry I had been working on. It is a cooked pastry, similar to a choux but with besan flour instead.
Besan flour, also known as gram flour, garbanzo bean flour, or chickpea flour, is made from dried chickpeas. It is a staple ingredient in Indian and Bangladeshi cuisines and can be made from either raw dried chickpeas or roasted chickpeas. When mixed with an equal proportion of water, it can be used as an egg replacer in vegan cooking, although I have never tried this.
Chickpea flour contains a high proportion of protein than other flours with no gluten. I have found that using besan flour on its own can dry out quickly, so I have used some potato flour in this recipe too. You could use tapioca flour if you prefer, but I had potato flour on hand.
Potato flour is quite different to potato starch in that the flour is produced from raw dried potatoes where the starch has been extracted from cooked potatoes. They do have different qualities but both can be used as flour ‘softeners’ just as tapioca can be. I have also used xanthan gum for pliability: I haven’t tried this with psyllium or guar – let me know if you do!
And to keep this pastry dairy-free, I have used olive oil. Cooking the olive oil with the water, thereby emulsifying it, makes the dough much easier to handle. It’s not a typical dough though, but it is very workable. I think it will make a good pie crust too.
I have fancied up the ingredients a little by adding some pinenuts and omitting the sausage mince. Be sure to use a fatty mince pork though otherwise your sausage rolls might be a little dry. And replacing the parsley with rosemary makes a nice change too, or use a combination of both – the addition of herbs really make a difference.400g water
100g olive oil
1 teas salt
220g besan flour
50g potato flour (not potato starch)
1 teas xanthan gum
2 eggs, beaten
1 stick celery
rind of 1 lemon (or orange)
1 small carrot
2 cloves garlic
1 small apple
20g olive oil
500g minced pork – not too lean
2 egg whites, reserve the yolks for basting
3 tabs pinenuts, toasted (optional, or use sunflower seeds)
1/2 teas salt
black pepper to taste
1/2 teas allspice powder
4 tabs finely chopped parsley or rosemary
sesame seeds to garnish (optional)
First make the pastry:
Bring the water and oil and salt to a rolling boil at 100ºC on SP 2 for 7 minutes.
Mix the flours and xanthan gum together in a bowl while you wait. Set the TM for another minute at 100°C and add the flours to cook on SP 3. The mix will come together in a ball and cook further to produce a smooth elastic mass.
Set aside to cool for at least 1 hour in the fridge.
Give the mix a whiz on SP 4 and gradually add the eggs, one bit at a time. Beat for 1 minute on SP 4 when incorporated. You will have a smooth but not very malleable sticky dough. Remove the dough and refrigerate, covered in plastic for at least an hour while you make the filling.
In a clean TM bowl, add the onion, celery, lemon rind, carrot, garlic & apple and finely chop on SP 5 for 5 seconds.
Scrape down the bowl and add the oil to sauté on VAROMA temp, SP 1 for 3 minutes.
Add the pork, egg whites, currants, pinenuts and seasonings and mix well on SP 2 REVERSE.
Mix the 2 leftover egg yolks with 50g water.
Roll out the pastry to 4mm thick and place the filling down the middle. Using some egg wash to seal, cut lengths and place, seamside down on a tray. Brush with egg wash and sprinkle with sesame seeds if using.