This sausage roll is a great mixture of flavours and textures. Inspired by Bourke Street Bakery, a baking reference bible from one of Sydney’s landmark bakeries. I amended the recipe by basing it on my glutenfree shortcrust pastry and putting Quinoa into the lamb meat to add an extra bit of texture and flavour. Just beautiful, hot from the oven or cold for lunch in work with a little dipping sauce on the side – some chermoula would work great.

Ingredients to make 12 rolls
500gr lamb mince
2oz slivered almonds
2oz raisins or currants
2oz cooked quinoa
4 tbsp harissa paste
Salt and Pepper
1 Quantity of glutenfree shortcrust pastry (See below)
Egg wash for brushing
Poppy seeds (Optional) for sprinking

Preheat the oven to 200
Toast the almonds in the oven until lightly golden (5 mins )
Roughly chop and add to mixing bowl with lamb mince, quinoa, harissa paste, raisins.
Season and mix the meat to thoroughly combine for about 2 or 3 minutes. This starts to work the protein of the meat and the currants and quinoa will soak up any meat and harissa juice and bind the filling together.

Cut pastry into 4 equal pieces and roll out each piece into a rectangle about 10″ by 3″
Divide meat mixture into 4 equal pieces and form into a log the same length of each pastry piece
Place on the log just below half way and brush one long edge with egg wash
Fold the pastry over, firmly pressing to enclose the log tightly leaving the ends open.
Cut each piece into 3 equal size pieces and place on a baking tray lined with parchment seam side down
Brush with egg wash and sprinkle with poppy seeds if you have them
Reduce oven to 190 and cook for about 30 – 35 minutes until golden brown
Just delicious – sweet savoury hot and flavourful!

Shortcrust Pastry
8oz gluten free plain flour
4oz unsalted butter
1/2 tsp salt
1 egg yolk
water to bind say 2-3 tbsp

Tip the flour and salt into food processor
Chop butter into cubes and tip in to processor
Process on pulse until it resembles breadcrumbs
With the motor running add the egg yolk and 1 tbsp of the water.
Process until the pastry comes together – add 1-2 more tbsp of water if needed
If you need to add more water then do so as dry pastry will be impossible to work with. With pastry the water amount in the recipe is always an estimate as so much depends on the flour type, the heat of your kitchen etc. Your pastry should come together into a ball.
Tip the pastry out onto the counter and gently knead into a ball. Flatten slightly and wrap in cling and into the fridge for at least 30 minutes before using. The trick with pastry is keep it cool. If it gets to warm and the butter starts to melt, get it back into the fridge to chill again.