Published Monday, 09 December 2013
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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
- Pre heat the oven to 200°C gas 6.
- Mix all the ingredients for the filling together well.
- Place the sheets of pastry on a board and cut 5cm wide strips.
- Brush well with beaten egg.
- Using a piping bag, pipe the sausage meat onto the strips, slightly to one side.
- Fold over and seal the edge well.
- Brush again with beaten egg, then chill well.
- Cut into long shards and cook until browned, crisp and cooked through.
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.
- 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.
Christmas Gin & Tonic Jelly
- 5 small sheets leaf gelatine (10g) soaked in cold water until very soft
- 160mls gin
- 400mls tonic water
- 100g castor sugar
- juice of 1 large lemon
- 2-3 small sheets of silver leaf
- Pour the gin and sugar into a saucepan and just warm through, do not boil.
- Remove from the heat and add the soaked gelatine and stir until dissolved.
- Add the tonic and cool, but not cold
- Add the lemon juice and silver leaf stir well.
- Pour into 8 small shot glasses.
- Cover with cling film and chill until set.
- Serve with lemon wedges.
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