in

Gluten-free sausage roll wreath with red onion chutney

Print

Gluten-free sausage roll wreath with red onion chutney

Gluten-free sausage roll and red onion chutney wreath recipe for 10 people

  • Author: admin

Ingredients

Scale
  • 6 gluten-free pork sausages
  • oregano
  • salt
  • pepper
  • 280g puff pastry
  • 1 jar of red onion chutney
  • 1 beaten egg

Instructions

  • Squeeze the sausage meat out of the skin into a bowl. Season with salt, pepper and oregano. Mix well by hand.
  • Preheat your oven to 220°C
  • Unroll the puff pastry, keeping it on its parchment paper
  • Spread the chutney in a thin layer over the pastry
  • Do the same with the sausage meat. Tap and press the meat into the dough with your palms to make a thin, even layer
  • Working with the long side closest to you, roll the dough, leaving the parchment paper behind to create a long, thin spiral of dough
  • Cut into 3 cm pieces, you should have about 10
  • Transfer to a parchment-lined baking sheet, cut side up, to form a wreath or circle, leaving a 5 mm gap between the rolls to allow them to rise
  • Brush beaten egg on top and sides of rolls
  • Bake for 25 to 30 minutes, until golden and crisp and sausage is cooked through
  • Let cool slightly and transfer to a serving dish, placing a jar of chutney in the center
  • Enjoy

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Leave a Reply

Your email address will not be published.

Recipe rating

Gluten-free haddock and potato soup

Healthy scallops, tomato and lemon water