Gluten-free, dairy-free pastry that works.
That doesn't fall apart when I lift it off the bench.
Despite the softness of Nuttelex margarine.
And then the deliciousness
of sausage rolls.
Something I haven't eaten for about a year now....
No, they're not like bought ones.
The pastry has more bite to it
and I know what's in the filling!
Recipe from Indulge by Rowie Dillon
which is already looking loved
in my kitchen
after just 24 hours.
See? They almost look as good as hers.
I think it's the quinoa flour.
Expensive, but worth every cent.
Instead of using three types of mince in the filling
I just used lamb mince.
Next time I might go for a more
"sausage-y" filling adding breadcrumbs.
But this is working for me right now.