This easy gluten-free puff pastry sausage roll recipe is perfect for a quick snack, appetizer, or party food. With crispy golden pastry and juicy sausage filling, they’re simple to make using store-bought gluten-free pastry and sausages. Add chutney for extra flavor or keep them classic—either way, they’re delicious fresh from the oven or served at room temperature.
Ingredients Needed
- 280g / 10oz chilled gluten-free puff pastry sheet (JusRol or Asda both do excellent ones)
- 350-400g / 12-14oz gluten-free sausages or sausage meat
- 1 medium egg
- (Optional) 100g / 3.5oz chutney (e.g., Stokes Chilli Jam)
- (Optional) 1 tbsp sesame seeds
How To Make Gluten-Free Puff Pastry Sausage Rolls
- Preheat the oven: Set to 200°C fan / 220°C conventional / 425°F.
- Prepare the sausage meat: If using sausages, snip the casing with scissors and squeeze out the meat. Discard the skins and break up the meat with a wooden spoon until smooth.
- Prepare the pastry: Unroll the gluten-free puff pastry onto a chopping board, keeping it on its non-stick paper. Slice it in half lengthways to create two long rectangles.
- Fill the pastry: Divide the sausage meat into two portions. Place a line of sausage meat down the center of each pastry rectangle, compacting it with your fingers.
- Add chutney (if using): Spoon small dollops along one side of the sausage meat and spread evenly with the back of a spoon. (Do not double-dip to avoid contamination.)
- Seal the pastry: Crack the egg into a bowl and whisk. Brush egg wash along one long edge of each pastry strip. Roll the pastry over the sausage meat, sealing the edge with the egg wash. Gently press to secure.
- Finish the rolls: Brush the tops with egg wash and sprinkle sesame seeds (if using). Alternatively, lightly score the pastry to differentiate between plain and flavored rolls.
- Cut and bake: Slice each roll into 8 equal pieces and place them on a lined baking tray. Bake for 20 minutes or until golden and crispy.
- Serve: Enjoy warm or at room temperature.
Recipe Tips
- Keep the pastry cold: Gluten-free puff pastry gets sticky if warm. Keep it in the fridge until you’re ready to use it. If it softens, chill it for 10 minutes before rolling.
- Don’t overfill with sausage meat: Too much filling can cause the pastry to burst while baking. A thin, even layer works best.
- Seal the edges well: Use enough egg wash and press the edges gently to prevent the rolls from opening in the oven.
- Score the tops lightly: This helps steam escape, keeping the pastry crisp and flaky instead of soggy.
- Bake on parchment paper: Gluten-free pastry is delicate and can stick. Lining the tray prevents sticking and makes cleanup easier.
How To Store And Reheat Leftovers?
- Refrigerate: Let the sausage rolls cool to room temperature. Then, store them in an airtight container in the fridge for up to 3 days.
- Freeze: Place the cooled sausage rolls in a single layer on a tray and freeze until solid. Then, transfer them to a sealed container or freezer bag and store them for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheat: Preheat to 180°C fan / 200°C conventional / 400°F. Place sausage rolls on a baking tray and heat for 8-10 minutes until hot and crispy.
Nutrition Facts
Serving Size: 1 roll (approximately 35g)
- Calories: 161
- Total Fat: 12.1g
- Saturated Fat: 3.4g
- Cholesterol: 18.8mg
- Sodium: 160.4mg
- Potassium: 57mg
- Total Carbohydrate: 8.7g
- Dietary Fiber: 0.3g
- Sugars: 0.1g
- Protein: 4.2g
Try More Puff Pastry Appetizers:
- Gluten Free Ham And Cheese Puff Pastry
- Gluten Free Puff Pastry Danish
- Gluten Free Puff Pastry Croissants
Gluten Free Puff Pastry Sausage Rolls
Description
This easy gluten-free puff pastry sausage roll recipe is perfect for a quick snack, appetizer, or party food. With crispy golden pastry and juicy sausage filling, they’re simple to make using store-bought gluten-free pastry and sausages. Add chutney for extra flavor or keep them classic—either way, they’re delicious fresh from the oven or served at room temperature.
Ingredients
Instructions
- Preheat the oven: Set to 200°C fan / 220°C conventional / 425°F.
- Prepare the sausage meat: If using sausages, snip the casing with scissors and squeeze out the meat. Discard the skins and break up the meat with a wooden spoon until smooth.
- Prepare the pastry: Unroll the gluten-free puff pastry onto a chopping board, keeping it on its non-stick paper. Slice it in half lengthways to create two long rectangles.
- Fill the pastry: Divide the sausage meat into two portions. Place a line of sausage meat down the center of each pastry rectangle, compacting it with your fingers.
- Add chutney (if using): Spoon small dollops along one side of the sausage meat and spread evenly with the back of a spoon. (Do not double-dip to avoid contamination.
- Seal the pastry: Crack the egg into a bowl and whisk. Brush egg wash along one long edge of each pastry strip. Roll the pastry over the sausage meat, sealing the edge with the egg wash. Gently press to secure.
- Finish the rolls: Brush the tops with egg wash and sprinkle sesame seeds (if using). Alternatively, lightly score the pastry to differentiate between plain and flavored rolls.
- Cut and bake: Slice each roll into 8 equal pieces and place them on a lined baking tray. Bake for 20 minutes or until golden and crispy.
- Serve: Enjoy warm or at room temperature.
Notes
- Keep the pastry cold: Gluten-free puff pastry gets sticky if warm. Keep it in the fridge until you’re ready to use it. If it softens, chill it for 10 minutes before rolling.
- Don’t overfill with sausage meat: Too much filling can cause the pastry to burst while baking. A thin, even layer works best.
- Seal the edges well: Use enough egg wash and press the edges gently to prevent the rolls from opening in the oven.
- Score the tops lightly: This helps steam escape, keeping the pastry crisp and flaky instead of soggy.
- Bake on parchment paper: Gluten-free pastry is delicate and can stick. Lining the tray prevents sticking and makes cleanup easier.
Gluten Free Puff Pastry Sausage Rolls