This recipe is so worth making! It’s the perfect savoury bake. They’re so delicious and crispy (well let’s face it, when is anything that involves pastry not?)

This is one of my proudest recipes by far. And even though it uses ready made gluten free puff pastry, it doesn’t lessen the deliciousness that this recipe has.

What I did is make a large amount of the sage and apple meat mixture. I wrapped half of it in clingfilm and froze it so it’s ready on hand for another time. Although, if the ingredients have already been frozen, refrigerate instead.

So the print button is at the top of the page if you prefer the paper version and the shopping list and recipe are below.

So grab your chefs hat, your favourite apron and let’s get baking!

Shopping List

To make a large amount of the meat mixture (enough for 12 sausage rolls), use:

• 250g pork mince
• 6 gluten free sage flavoured sausages
• 1 large white onion
• 1-2 apples – I use granny smiths
• 4 large garlic cloves
• 4-5 fresh sage leaves
• 3-4 fresh sprigs of thyme
• 2 tsp dijon mustard
• salt and pepper

To make 6-8 medium sized sausage rolls as the recipe below states, use:

• 1 batch of gluten free ready made puff pastry
• 1 egg

As mentioned above, I usually freeze half of the meat mixture, or you can refrigerate it for another time so you have it handy to make more. If you’re using all of the mixture to make 12–14 sausage rolls, be sure to use two packs of gluten free puff pastry. It’s often stocked alongside non-gf pastry in the chilled section, so it’s worth checking the label before buying. I use Jus-Rol.

Make sure your sausages are ideally, sage-flavoured. I use Jolly Hog’s. If you can only find plain sausages, simply add 2 teaspoons of dried sage to a pack of 6 sausages.

Can this recipe be made dairy free?

Yes of course, just make sure all the ingredients are dairy free!

On with the recipe then!

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Gluten free Sage and Apple Sausage Rolls

Missing sausage rolls? These I made with sage and apple so the flavour is nice and powerful. Ready in 30 minutes and you can even eat them hot from the oven which is always nice to hear. And gluten free of course!

Course Appetizer

Keyword sausage rolls, sausages, pastry, savoury, baking, gluten free, apples, sage, pork mince, snacks, appetizer

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 fair sized servings

Equipment

• Greaseproof paper
• baking tray
• wire rack

Ingredients

TO FREEZE OR REFRIGERATE HALF:

• 250 g Pork mice
• 6 Gluten free sage flavoured sausages I use Jolly Hog sage sausages
• 1 White onion
• 1-2 Apples I use granny smiths
• 4 Garlic cloves
• 4 Fresh sage leaves
• 3 sprigs Fresh thyme
• 2 tsp Dijon mustard
• plenty of salt and pepper

TO MAKE 6-8 SAUSAGE ROLLS

• 1 batch Gluten free puff pastry I use Jus Roll
• 1 egg

Instructions

• Preheat the oven to 180℃ Fan/200℃/400℉. Line a baking tray with greaseproof paper and place in the oven to heat up.
• Finely dice the onion and fry in a pan on a low heat until lightly golden brown. Crush or finely chop the garlic and add to the the pan with the herbs, fry for another couple of minutes.
• Grate the apple, add to the pan and sweat off for a couple of minutes. Turn off the heat and leave to cool.
• Deskin the sausages and add to a large bowl with the pork mince, plenty of seasoning and mash together using a fork or your hands. I find using my hands a lot easier.
• Add in the onion mixture, 2 tsp of dijon mustard and mix once more.
• Shape half of the meat mixture in a large long sausage shape using wet hands. Place the rest of the sausage meat mixture in the freezer or the fridge if your ingredients have already been frozen.

Assembling the sausage rolls

• Unroll your pack of ready made puff pastry and turn so the shortest side is nearest to you.
• Cut in half from left to right. Spread a thin layer of dijon mustard off centre in the same direction of each rectangle.
• Brush with beaten egg on the smaller side of the mustard on each rectangle. Place the sausage shape on the mustard line and fold over the pastry. Crimp with a fork and repeat this with the other half.
• Slice the sausage rolls into pieces- the size of your choice.
• Remove the hot tray from the preheated oven, place the sausage rolls onto it and using a sharp knife gently slice a few slashes on the tops.
• Egg wash with beaten egg and add some sea salt and black pepper flakes or sesame seeds if desired.
• Bake in the preheated oven for 30 minutes until crisp, golden and the sausage meat reaches 71℃/160℉ on a thermometer.
• Transfer them onto a wire rack or eat them warm. Serve with red onion chutney if you like.

Thank you for reading this post and I’d love to see any comments or pictures of them if you’ve made any! Also, feel free to rate and share my recipe it means a lot.

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• Ultimate Gluten Free Cheese & Chive Scones

• Slow Cooker Rich Pulled Pork

The post Gluten free Sage & Apple Sausage Rolls appeared first on Welcome to Rockhoppers Kitchen!.

Ever made gluten free scones before and they just end up looking like golf balls with no rise? Well, wait till you try these beauties.

To be honest I’ve never been a cheese scone fan, I’ve always found them lets say ‘too cheesy’ if that’s possible? But this recipe with the mustard powder and the chopped chives I’m a big fan. And if you fancy it you can add a sprinkle of parmesan on top before going in the oven.

How do you have yours?

Normally I’d ask whether you put the jam on first or the clotted cream… but I’m guessing that won’t be happening with a cheese scone (although I’m not here to stop anyone!).

What do you like to serve yours with? Butter? Red onion chutney? Or maybe even more cheese? Let me know in the comments what you enjoy yours with – and feel free to share photos too. Those of you who know me know how much I love seeing your pictures of your bakes!

Shopping List

• 340g gluten free self raising flour
• 1/4 tsp xantham gum – add only if your flour doesn’t already contain it
• 1 tsp baking powder – ensure it’s gluten free
• 1 tbsp mustard powder – I use Colmans
• 150g-200g mature cheddar cheese
• 1.5 tbsp chopped chives
• 85g cold butter
• 170ml buttermilk – or if using homemade buttermilk mix 170ml of milk with 1-2 tbsp lemon juice. See in notes at the bottom of the recipe for the full instructions
• 1 egg
• salt and pepper
• small sprinkle of parmesan for the tops- optional

For the gluten free flour I always use Doves Farm Freee self raising flour which is found in their gluten free range.

Make sure you add the xantham gum as this stops the scones turning into a crumbly mess! A little definitely goes a long way so I wouldn’t advise adding any more than the recipe states.

For the mustard powder I use Colmans. I love this one as it has a lovely powerful flavour. Only their mustard powder is gluten free not their jarred mustard so make sure you don’t get them mixed up.

So the print button is at the top of the page and the recipe is below. Lets get cracking!

Print

Ultimate Gluten free Cheese & Chive Scones

These ultimate cheese scones are literally that! They have the look, the rise and the taste. I'm not a fan of cheese scones but these I love!

Course Appetizer

Keyword cheese scone, chives, savoury, snacks, cheesy,, mustard, cheese, scones, appetizer

Prep Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8 scones

Equipment

• 1 wire rack
• 1 4.5-5cm wide cutter
• 1 pastry brush
• 1 baking tray

Ingredients

• 340 g gluten free self-raising flour
• 1/4 tsp xantham gum only add if flour doesn't already contain it
• 1 tsp baking powder
• 1 tbsp mustard powder I use Colmans- see note 1
• 150-200 g mature cheddar cheese grated – see note 2
• 1.5 tbsp chopped chives optional
• 85 g cold butter cubed
• 170 ml buttermilk if you have no buttermilk learn how to make it – see note 3
• 1 egg
• salt and pepper
• small sprinkle of parmesan optional

Homemade buttermilk

• 1-2 tbsp lemon juice
• 170 ml milk of your choice

Instructions

• Preheat your oven to 200℃ fan/ 220℃. Line a baking tray with greaseproof paper and place in the oven to heat up.
• Make sure you have your buttermilk. If you don't have any see note 3.
• Mix your gluten free flour, xantham gum, baking powder and chopped butter in a mixing bowl.
• Rub together the butter and dry ingredients using your fingers until it forms a crumble like mixture.
• Stir in most of your grated cheese, add salt and pepper, mustard powder and chopped chives.
• Make a well in the middle, pour in your buttermilk and work the dry ingredients into the buttermilk using a large metal spoon until combined. This may take a while but keep going it should eventually come together.
• Flour the work surface, remove the dough from the bowl and kneed it slightly until it all comes together nicely. Do not over kneed.
• Place a large piece of greaseproof paper on the work surface, place the dough onto it and flour your rolling pin.
• Slightly roll the top of the dough so it's flat. Push together the sides until it is 4cm thick. (For gluten free scones like this you want the dough to be almost the height you'd like them).
• Using a 4.5-5cm cutter, push down so you make 8 scones. Pull off the excess dough and re-roll if necessary.
• Take out the baking tray in the oven, place your scones onto it and using a pastry brush, egg wash the top and sides of the scones. I put plenty on so they get a good colour.
• Sprinkle the rest of the cheese on top of them including the optional parmesan if using.
• Place in the oven for 12-15 minutes. Remove the scones from the oven and if they're golden on top and on the bottom they are baked.
• Leave to cool on the tray or slather on some butter whilst warm! Enjoy!

Notes

Note 1– Make sure you use Colmans mustard powder. Only their mustard powder is gluten free NOT their jarred mustard.

Note 2– Use 150g if you don’t like them very cheesy like me.

Note 3– To make your own buttermilk, use the same amount of milk of your choice. Warm up in the microwave slightly until it is room temperature if not slightly warmer. Put in 1-2 tbsp of lemon juice and leave for 10 minutes. It will start to thicken and look slightly curdled.

So let me know if you made them and if you could give me a star rating I’ll be very grateful. I’d love to know your thoughts on this recipe with any pictures!

You might also like:

Gluten free Sage & Apple Sausage Rolls

The post Ultimate Gluten Free Cheese and Chive Scones appeared first on Welcome to Rockhoppers Kitchen!.

Sound intimidating? This amazing pate is simple, easy to do and as said above incredibly smooth! Just make sure you have a high powered blender or hand blender to get maximum benefits.

Whether you are a liver lover or not, this recipe will get those taste buds tingling! I just love the powerful flavours and richness of it, best served with some toasted bread (gluten free if necessary of course) and some red onion chutney.

The print button is at the top of the page as usual and your shopping list is below.

Shopping list:

So your shopping list will require a few ingredients.

• 400g chicken livers
• 1 white onion
• 3 large/5 small garlic cloves
• 3 sprigs of rosemary
• 3 sprigs of thyme
• 400ml of red wine – such as Malbec, Merlot or Shiraz
• 200g block butter
• salt and pepper

If you can’t access any chicken livers at the supermarket, check your local butchers and they will most likely have some. You also need a rich red wine as well like the examples above.

So here it is! Simple, delicious and great to keep in the fridge to have whenever you like.

Thanks for reading my recipe! I’d love to see how it turned out so don’t forget to post any pictures!

You might also like

• Ultimate Gluten Free Cheese and Chive Scones

• Gluten free Sage & Apple Sausage Rolls

The post The Best Ever Gluten Free Chicken Liver Pâté appeared first on Welcome to Rockhoppers Kitchen!.