Low FODMAP sausage rolls

How I've missed the delicious smell and taste of pie, pasties and sausage rolls? On the weekend I'm usually on the go whether it is house work or running around doing errands, the faithful meat wrapped in pastry smothered in tomato sauce (ketchup) is a yummy treat that warms the soul and takes me back to my childhood.
The down fall of bakery bought sausage rolls is the possibility of onions in the meat mixture [sigh] so it was up to me to make them myself.
These little beauties are perfect for parties or picnics. If you are anything like me, most of the dry ingredients are already in your pantry. You can try different spices and herbs to make them Mexican or Indian or Italian or Thai flavoured sausage rolls.
You can bake these sausage rolls and freeze them in an air tight container for a rainy day or if you have guest drop by unexpectedly. Try them and make up your own flavours.

Low FODMAP sausage rolls

Low FODMAP sausage rolls

Makes 20 mini sausage rolls

250 grams pork mince
250 grams beef mince
1.5 Tbsp caraway seeds
1.5 Tbsp ground cumin
1 Tbsp ground coriander (cilantro)
1 Tbsp mild paprika
1 Tbsp thyme
1 Tbsp oregano
1 Tbsp parsley
1 carrot grated
2 sheets of frozen gluten free puff pastry
3 slices of gluten free bread or 1 cup of gluten free breadcrumbs
2 Tbsp of lactose free milk (only if you are using slices of bread)
1 egg yolk lightly beaten
sesame seeds
salt and pepper

1.       Heat over until 180C and remove 2 sheets of gluten free puff pastry from the packet to defrost. This will only take approximately 10 minutes.

2.       Heat pan until hot and place caraway seeds into the pan. Keep an eye on them and swirl them around as you do not want to burn them. Listen out for the popping sound of the caraway seeds and you can tell when they are toasted when they release a lovely woody earthy aroma. Once this occurs, remove them from the pan and set aside. This method of heating spices to release their favours and aroma is called dry roasting.

3.       If you are using slices of bread, tear up the bread and place it in the bowl with the milk to soak.

4.       In a medium size bowl mix together caraway, pork, beef, carrot, cumin, coriander, paprika, thyme, oregano, parsley, bread and milk mix or breadcrumbs, and salt and pepper.

5.       Roll the meat mixture into a sausage shape making sure it is not too thick. It takes longer to cook if the meat mixture is too thick.

6.       Place the meat mixture at the edge of the gluten free puff pastry and carefully roll the pastry over the meat mixture. Brush the egg yolk where the puff pastry will overlap itself to ensure a good seal. Allow 1 inch of overlap. Trim any excess puff pastry to form a long sausage roll. Repeat process until all the meat mixture has been wrapped in pastry.

7.       Brush the top of the puff pastry with egg wash and sprinkle with sesame seeds. Cut into  bite size pieces. One whole length of puff pastry should allow 8 pieces.

8.       Place on baking tray lined with baking paper and bake in the oven for 25 - 30 minutes or until pastry has golden and puffed. It may take longer depending on your oven. Once cooked remove from tray and place onto a cooling rack to avoid soggy bases.

9.       Allow to cool for 10 minutes and serve with your favourite condiment.

Gluten free puff pastry can be found at specialty stores such as www.glutenfreeshop.com.au  

Yummy yummy with tomato sauce