Ingredients

1 3/4 cup mashed potato, warm
1 cup maize cornflour
2 teaspoons gluten free baking powder
1 egg, lightly beaten
2 tablespoons canola or olive oil
1/2 cup potato flour
1 teaspoon salt

Filling:

750 g lean minced veal or chicken
2 tablespoons gluten free cornflour
1/2 teaspoon salt
1 egg
1 tablespoon parsley, finely chopped
egg for glazing

Method:

Pastry:

Mix oil into warm mashed potato in large mixing bowl, then add sifted dry ingredients. Knead to smooth ball, adding enough egg to combine.

Place on lightly corn-floured board and knead lightly. Roll out into 30cm square.

Filling:

Combine veal or chicken with egg, cornflour, parsley and salt. Form meat into neat rolls, using wet hands. Place along edge of pastry.

Glaze edges and turn edge of pastry over filling. Turn again so that filling is completely enclosed. Cut along edge of pastry with sharp knife. Repeat with remaining filling and pastry.

Brush with beaten egg. Cut rolls into 5cm pieces. Place on lightly oiled scone tray. Bake at 200°C for 20 to 25 minutes, or until golden brown.

Makes 24 sausage rolls

This recipe is courtesy of Go For Your Life