I love to make homemade sausage rolls with spelt rough puff pastry – they’re so easy, and really yummy! I use spelt as it’s non-hybridized and easier to digest than wheat. It has a lower gluten content than wheat, and the germ contains the enzymes needed to digest the gluten. These are not gluten free – I’d like to try some gluten free rough puff pastry and have seen a few recipes online that look interesting – anyone tried making gf puff pastry? If so, let us know!
I usually make quite a big batch of these, using fresh meat so that they can be frozen uncooked (separated with baking paper), and I can get a few out of the freezer and pop them in the oven as I need them.
The last time I made them I wanted to jazz them up a little, so instead of tamari and sweet chilli sauce (which I usually use to give them more flavour), I added some of my homemade tikka paste. It really spiced them up and the kids loved them! It’s best to fry up a little ‘taster’ of the sausage mince before you assemble the sausage rolls so you can check the seasonings – you might like more or less tikka paste than I use – kind of depends on how spicy your paste is, and how hot you like it. If you don’t want them spicy, just use tamari (or soy sauce) to season them instead of tikka paste.
1. Make a batch of the rough puff pastry from the Thermomix Everyday Cookbook, and place in the fridge. (I use spelt flour instead of wheat flour, and if you can’t have butter, you can just use all lard.) Don’t overwork it – it should be quite rough at first…
(ready to wrap and place in fridge…)
- 120g spelt bread
- 2 cloves garlic
- handful of fresh parsley or coriander
- 1/2 an onion
- 1/2 a stick of celery
- 1 zucchini, quartered
- 1 carrot, quartered
- 600g cubed chicken
- 1 egg
- 2 Tblspns vege stock concentrate (from Everyday Cookbook)
- 4 Tblspns tikka paste (from Indian cookbook)
- Grind spelt bread, garlic and parsley or coriander on speed 9 until fine.
- Add and chop veges in the Thermomix on speed 5 for 5 seconds.
- Add remaining ingredients and mix on speed 6-8 until finely minced and mixed together - you may need to use the spatula to help it along.
- Fry a spoonfull of meat mixture in a hot frying pan and taste to check seasonings. Add salt or more tikka paste if needed.
- Take pastry out of fridge and cut off a third of it in a rectangular shape, (replace remaining pastry in fridge to keep cold). Roll it out on a floured silicon mat. It should be quite thin, about 2 mm. Place a third of the sausage mixture down the centre of the pastry. Roll it up, seam side down, slice in desired lengths. Cut slashes in the pastry with a sharp knife and place sausage rolls on a lined tray, or in a container to freeze
- Repeat with remaining two thirds of pastry and sausage mixture. When you're ready to cook them, preheat oven to 220 degrees Celsius, brush sausage rolls with an egg and water wash, and cook for about 30 minutes or until golden brown and cooked through. If you're cooking them from the freezer and they're not thawed, cook at 180 degrees until nicely browned, and check the centre to make sure it's cooked through.
Look at that yummy pastry!