Who doesn’t love a sausage roll? Just because you’re avoiding gluten, that shouldn’t mean you have to miss out!
MAKES 12 ROLLS
- 300g pork mince (or a mix of pork and chicken mince)
- 1/2 cup fresh gluten-free breadcrumbs soaked with 2-3 tablespoons milk
- 1 tablespoon each smoked paprika and wholegrain mustard
- 1 spring onion, finely diced
- Salt and pepper
- 1 egg
- 4 x 14cm corn or gluten-free tortillas
- Black sesame and/or cumin seeds to sprinkle
- Tomato sauce to serve
1 Preheat the oven to 180°C and line a baking tray with baking paper.
2 Place half the mince into a food processor. Pulse to a fine grind but not to a paste. Mix with remaining mince, breadcrumbs, paprika, mustard and spring onion in a bowl. Season with salt and pepper.
3 Whisk the egg in a small bowl and add to the mince mixture, reserving a small amount of egg to one side for glazing the top of the rolls. Mix with your hands until combined.
4 Warm the tortillas so that they don’t crack when rolled.
5 Divide mince mix into four and roll each into a sausage shape, about 3cm in diameter. Place one sausage on a warmed tortilla and roll tightly. Use a pastry brush to brush the edges with the reserved egg to help seal the rolls. Repeat with all the tortillas. Using a sharp knife, cut each roll into three and place on the lined baking tray, seam-side down.
6 Glaze the top of each roll with the remaining egg and sprinkle with the seeds of your choice.
7 Bake for 25–35 minutes until golden. MUST be served with tomato sauce!