Gluten-Free Sausage Rolls with Outback Spice

Instructions

1. 1Preheat your oven to 190°C.
2. 2In a large bowl, combine the about 450 g ground pork, 1/2 cup gluten-free breadcrumbs, 1/2 cup finely chopped onion, 1 tsp dried thyme, 1 tsp dried rosemary, 1/2 tsp ground wattle seed (if using), 1/2 tsp salt, and 1/4 tsp black pepper.
3. 3Mix these ingredients together thoroughly with your hands or a spoon until everything is evenly distributed.
4. 4Lay out the 2 sheets of gluten-free puff pastry on a clean surface. Divide the sausage mixture evenly, placing half of it along one long side of each pastry sheet, leaving a border.
5. 5Carefully fold the other long side of the pastry over the sausage mixture. Press down firmly along the edges to seal the pastry completely, creating two long sausage rolls.
6. 6Cut each long roll into 6 equal individual sausage rolls, making 30.48 cm total.
7. 7In a small bowl, whisk together the 1 large egg and 1 tbsp milk to create an egg wash.
8. 8Brush the tops of all the sausage rolls with the egg wash. Bake for 30-35 minutes, or until the pastry is a deep golden brown and the sausage meat is cooked through, reaching an internal temperature of 71°C.
9. 9Let the sausage rolls cool for a few minutes before serving warm.

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