Turkey Sausage Rolls
Dairy Free, Lactose Free, Egg Free, Red Meat Free, Rice Free, Gluten Free, Wheat Free, Yeast Free, Endometriosis, Crohns & Coeliac Safe.
400g Turkey Mince
2 Tsp Ground Garlic
3 Tsp Agave Nectar
3 Tsp Chives
2 Tsp Ground Pepper
1 Tsp Sea Salt
1 Tbls Toasted Sesame Seed Oil
Half a Red Onion, Diced
20 Cooked Chestnuts, Crushed
6oz Masa Herina (Non GMO Bobs Red Mill)
3oz Sunflower Pure Spread
1 Tsp Ground Pepper
1 Tsp Paprika
Enough water to make a dough
(If you can't find Masa Herina in the UK then you can use my other recipe HERE)
First make the pastry for your sausage rolls by combining all the ingredients and enough water to make a dough that stays together without cracking.
Leave on the side. If your pastry is dry when you come back to it then just add more water before using.
Now mix all the sausage ingredients together with your hands to squish everything together.
Now you have your pastry and sausage meat, cover your work space with cling film.
Next take a ball of dough and place it onto the cling film and lay another piece of cling film on top and roll your pastry out into a long strip.
You can now roll place rolled sausage meat onto you pastry.
Using a knife, just press the knife down on the rolls to cut the slices, do not drag the knife back and forth to cut as the pastry will break.
Prick the top of each sausage roll with a fork.
Place your sausage rolls onto a baking tray lined with baking paper and into the oven.
Gas Mark 6 for 25-30 minutes or until golden in colour.
The sausage roll are lovely and juicy and the pastry is a soft crust which will harden once cool.
But they are gorgeous warm too.
Hope you enjoy them.
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