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Collette’s Gluten-free Savouries

BIG MANLY BEACH, WHANGAPARAOA

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BIG MANLY BEACH, WHANGAPARAOA

I love making these savouries from the pork mince left over from stuffing the turkey, but you can use chicken mince too. Take them to beautiful Manly Beach and watch the gulls dive for the crumbs!

What to prepare

  • 1 egg (optional)

  • 1 red onion

  • 1 tsp crushed garlic

  • 1 tbsp cooking oil

  • salt and cracked pepper 
  • 500gm pork or chicken mince
  • 2 tbsp chopped chives
  • Lea & Perrins Worcestershire sauce (optional)
  • 2-3 frozen puff pastry sheets (gluten free optional)

How to make them

  1. Get pastry sheets out the freezer to thaw. I use pavilion gluten free and dairy free frozen sheets.

  2. Fry the onion in a little olive oil and remove to cool. 

  3. Mix the mince with chives. 

  4. Add a splash of Worcestershire sauce (optional), freshly cracked pepper and salt to season. Mix well.

  5. Crack the egg and whisk, then pour half the egg into the mixture to combine thoroughly, Reserve the rest of the egg for glazing.

  6. Roll out the puff pastry to about 5mm thick.

  7. Place the mince mixture inside the pastry in a long sausage shape then wrap the pastry around it, making sure to overlap the pastry at the top so it seals.

  8. Cut the pastry roll up into evenly sized sausage rolls, then place individually onto the baking sheet.

  9. Brush pastry with a little of the remaining egg mixture to brown.

  10. Bake In a preheated oven at 220°C for 10 minutes. Turn the sausage rolls over and brush the other sides with the remaining egg mixture & bake for a further 10 minutes until brown all over.

  11. Serve warm with tomato ketchup. 

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