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Gluten Free

Gluten Free Christmas Sausage Roll Overs

3.7/5 rating (3 votes)
  • Makes: 24
  • Prep Time: 20 mins
  • Ready in: 20-25 mins
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Gluten Free Christmas Sausage Roll Overs


  • 350g GF pastry see recipe
  • 500g GF sausages or meat
  • 150g finely chopped dried apricots
  • 100g finely chopped chestnuts
  • 2 tbsp chopped fresh sage
  • 1 egg beaten

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  1. Pre heat the oven to 200°C gas 6.
  2. Mix all the ingredients for the filling together well.
  3. Place the sheets of pastry on a board and cut 5cm wide strips.
  4. Brush well with beaten egg.
  5. Using a piping bag, pipe the sausage meat onto the strips, slightly to one side.
  6. Fold over and seal the edge well.
  7. Brush again with beaten egg, then chill well.
  8. Cut into long shards and cook until browned, crisp and cooked through.r

Phil's Tips

To make Gluten Free Shortcrust Pastry

This pastry is much easier to roll out, and acts almost like the real thing. You may get a little cracking, but hardly any. You can line flans and tarts now using the normal way of rolling out pastry.

Preparation time: 10 minutes.

Cooking time: Depends on what you are cooking.

  • 225g GF plain flour 
  • pinch GF baking powder
  • ½ tsp xanthum gum
  • 2 pinches salt
  • 110g block Stork margarine
  • 1 medium egg, beaten
  • cold water
  • Place the flour, salt and margarine into a bowl and really mix well.
  • Rub in well until you have fine breadcrumbs. I tend to take the lazy route and use a food processor.
  • Add the egg and a little water and really mix well. 
  • Keep an eye on the texture, you may need to add a little more water so its nice and soft.
  • Bear in mind the gum will tighten up the mixture considerably.
  • Roll out and use.