Vegan Sausage Roll 

Serves 6

  • Gluten free & vegan

for the Pastry
150g gluten-free plain flour
150g gluten-free oat flour or maize flour
150g dairy-free margarine
Large pinch of salt (the maize flour is quite sweet so I add a little extra salt to the pastry)
Roughly 120ml water to bind

for the Filling
240g mixed nuts
½ onion
2 cloves garlic
1 organic gluten free vegetable stock cube dissolved in 50ml hot water.
1 tbsp gluten-free and vegan Worcestershire sauce
2 tbsp gluten free tomato puree
2 tablespoons fresh herbs

for the Filling
Place all the filling ingredients into a food processor and blend until smooth. Season with salt and pepper. Leave to stand for 15 minutes.

for the Pastry
Mix the flours and salt together in a large bowl.

Rub the dairy-free margarine into the flour using the tips of your fingers until the flour resembles fine breadcrumbs.

Add the water a little at a time until the dough comes together. Mix in the water using one hand in a stirring motion or use a wooden spoon if you prefer. Turn out onto the work top and knead the pastry briefly to bring the dough together.

Dust the worktop with gluten free flour. Roll the pastry into a long rectangle wide enough to encase the sausage.

Mould the nut mixture into a long sausage shape and place on one side of the pastry. Brush a line of dairy-free milk alongside the filling.

Carefully fold the pastry over the sausage to make one long sausage roll.

Crimp the edge with your fingers. Trim the pastry edge to neaten. Cut into portions.
(You may find it easier to roll out enough pastry to cover two or three sausage rolls at a time.)

Place onto a baking tray. Mix a large pinch paprika with 1 tablespoon dairy-free milk. Use a pastry brush to brush this over the pastry.

Bake at 190°c /170°c fan oven / 375°f / gas mark 5 for 15 to 20 minutes depending on their size until golden brown.

Use this as a base recipe to add other flavours.
The sausage rolls can be frozen before cooking.

I place the uncooked sausage rolls spaced apart on a baking tray lined with baking parchment and put this in the freezer.

In a day or two when the sausage rolls are frozen put them into a freezer bag labelled with what they are and the date and freeze for up to six months.
They can be cooked from frozen when needed but will need slightly longer, about 20-25 minutes.

You can make your own gluten-free oat flour by blending gluten-free oats in a food processor until fine. This may not turn out as fine as shop bought but is not as expensive!