Inspired by my dear friend Laura; these turkey sausage rolls are a great alternative to pork and are super simple to make. They’re incredibly tasty and a real treat for any lunch box, party or picnic. Personally, I'm not generally a great lover of pastry but this particular pastry made with the ground almond is extremely tasty and compliments the turkey and herb filling perfectly. They're a great snack and equally yummy served either hot or cold or served with a side salad for a light lunch.
Give them a go, you won't be disappointed...
Prep: 45 mins Cooking time: 30 mins Makes: 24
Equipment you will need:
400g ground almond
200g dairy free spread
2 tsp. guar gum powder
2 medium eggs
Gluten free plain flour for rolling
1 small whisked egg for glazing
To make the pastry:
1. Place all of the ingredients into a food processor and blend until the mixture forms a dough like ball.
2. Remove mixture from the processor and wrap in cling film and leave it to rest in the fridge for 20 minutes whilst you prepare the filling for the rolls.
750g turkey mince
1 medium red onion, finely chopped
2 garlic cloves, crushed of finely chopped
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. ground turmeric
Small bunch sage, finely chopped
Small bunch tarragon, finely chopped
Plenty of ground black pepper
To make the filling:
1. Place all of the ingredients in a large mixing bowl and thoroughly mix together until well combined. I prefer to use disposable gloves for this as it’s a little easier to evenly combine all the ingredients.
2. Place to one side but keep to hand ready to fill your pastry.
Preparing the rolls:
Tip: this pastry is very delicate and needs to be rolled out in smaller sized portions compared to your standard gluten pastry as it’s easier to handle.
1. Prepare a clean work surface to roll out your pastry, using plenty of gluten free flour to dust the surface to avoid sticking. Preheat your oven to 180˚C and prepare a couple of baking sheets with greaseproof paper.
2. When your pastry has rested, remove from the cling film and cut into quarters.
3. Shape your pastry dough into an oblong, dust with flour and begin to roll out keeping an oblong shape. Keep dusting to avoid sticking and gently run a long-bladed knife under the pastry to be sure it’s not sticking. Do not roll out too thinly as it will be harder to handle.
4. When you have a sufficient oblong shape, tidy up the sides by trimming off the rough edges. Again, gently glide the knife under the bottom.
5. Using your gloves, shape some of your filling along the centre of the pastry.
6. Dampen the edges of the pastry with a little water for sealing, and with your knife and hands, very gently lift the pastry from the back and bring over the top until the filling is neatly enveloped and sealed. The pastry may crack a little in places but just run your hands over and it will be fine.
7. Cut into even sized potions. Pierce the tops diagonally to allow air to escape whilst cooking and place on your lined baking sheet, and then with a pastry brush, coat with a little of the whisked egg.
8. Repeat this process each time with the other 3 quarters of the pastry.
9. When complete, into the preheated oven on the middle shelf and cook for 30 minutes until golden brown.
10. Remove from the oven and place the rolls onto a wire rack to cool.
Inspiration and Tips:
In place of turkey mince, you could use lamb mince with rosemary.
These are super yummy served either hot or cold as a snack or serve with a side salad for a light lunch.
Use any leftover filling to make burgers!
Gluten free I Dairy free I Soy free I Yeast free I Sugar free I