Skip to content

On A Sausage Roll… Gluten-Free AND Dairy-Free!

July 12, 2015

Serve with a nice tomato relish

Serve with a nice tomato relish

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.


A bought sausage roll.

A closer inspection of a sausage roll label revealed: Wheat Flour, Water, Meat (17%) [Halal Beef and/or Halal Mutton], Margarine [Vegetable fats and oils, water, salt, emulsifiers (471, 322 – soy), acidity regulator (331), antioxidants (306 from Soy), flavours, colour (160a)], Salt, Soy Flour, Hydrolysed Vegetable Protein, Onion, Sugar, Yeast, Vegetable Oil, Flavours, Milk Solids, Maltodextrin, Mineral Salts (339, 451, 450, 500), Flavour Enhancer (635), Anti-caking Agent (551), Emulsifier (471), Preservative (223), Spice Extracts, Stabiliser (415), Colours (160a, 160b).

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.


I actually forgot carrot in this batch but I always use them usually.

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 onion

1 stick celery

rind of 1 lemon (or orange)

1 small carrot

2 cloves garlic

1 small apple

20g olive oil

30g currants

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.

Bake in a 190°C oven for  25 minutes or until lightly golden. Serve with a good home-made tomato sauce or barbeque sauce.




5 Comments leave one →
  1. Klara permalink
    July 21, 2015 4:16 pm

    Hi Sarah, I have made your sausage rolls for the first time. While I also found the dough a little stickier than I’d expected, I managed to work with it. I milled dried chickpeas for the flour, I wonder if it might have firmed up more if I’d left it longer, not just until it cooled. Nevertheless, the final texture and flavour are delicious and we are enjoying our GF DF sausage rolls a great deal. Thank you for a wonderful recipe! I wonder whether you have kept your dough in the fridge for any length of time. I have some leftover dough and am wondering how many days you think it would last in the fridge. Thank you very much again.

    • July 25, 2015 9:21 am

      HI Klara, Yes i did have the dough in the fridge for a couple of hours. I am retesting this recipe this weekend so will let you know. My only concern is that besan flours may vary too but I will check that with another brand this weekend too! Thanks for your feedback. x

    • July 27, 2015 6:10 pm

      Head over to my Facebook page as I have posted some pics on the pastry

  2. July 14, 2015 12:07 pm

    Hi Sarah I was so excited to see this recipe and could use it for my 11yr old grandson. I made it yesterday and the result was far from perfect. I am wondering what I did wrong ? The dough was quite wet and it was very hard to rollout. I tried to pop the mixture (which was amazing by the way) onto the dough like a log and then cut it into sausage rolls but was just too wet and I couldn’t roll it up at all. I used the dough as a pie case and he has just had a pie and I got the thumbs down. Mine looked nothing like your picture ??? I followed the recipe to the letter. He also thought the dough a bit sweet for a savoury dish. Anyway any hints tips are appreciated. I will however give it another go. TIA

    • July 16, 2015 9:10 am

      Sorry to hear that you had problems. I’m wondering if you ‘cooked out’ the dough for long enough after you added the flour. Was it a firm ball that didn’t stick to the sides? Just like most flours, Besan flour can vary too. After adding the eggs was it a wet dough or a paste? Should have been a wet dough which would have firmed up in the fridge. I also did use some extra flour for rolling out but didnt need much. There is no sugar in the dough so it shouldnt be sweet. Add a bigger pinch of salt next time. In the meantime, I will make mine again to check.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: