Directions

1

Preheat the oven to 180 degrees Celsius (fan forced).

2

Line 2 large baking trays with grease proof paper and lightly grease.

3

For the pastry

4

Separate two eggs and keep the yolks.

5

Sift flours, baking powder and xanthan into a large mixing bowl.

6

Add the nuttelex.

7

Rub the nuttelex into the flour, or use a large food processor to create a crumbly mixture.

8

In a jug, add the ice water, salt and 1 egg yolk and whisk well together.

9

Make a well in the pastry mixture and pour in the liquid mixture.

10

Use dough hooks on your mixer, mix the mixture until a dough ball forms. If you don't have dough hooks, mix together well with clean - jewellery free hands, until a dough ball forms.

11

Turn dough ball out onto a surface and lightly knead for 2 minutes.

12

Wrap the dough ball in plastic wrap and place in the fridge while you make the filling.

13

Crush the garlic with the back of a knife or using a garlic mincer.

14

Peel, core and dice the apples finely.

15

Dice the onion.

16

Finely chop the coriander.

17

In a large bowl, add the apple, onion, coriander and garlic.

18

Add the ground spices to the mixture.

19

Add the mince and 1 egg.

20

Mix well until all ingredients are incorporated and there are no loose pieces of apple or onion.

21

Place filling in the fridge.

22

On a clean surface, cover with plastice wrap - from the edge of the bench closest to you, pulling the plastic wrap tight on the bench approximately 30cm from the edge of the bench.

23

Lightly flour the plastic wrap cover.

24

Remove the pastry dough from the fridge and cut into 4 equal portions.

25

Place all but one portion back in wrap and put back in the fridge to avoid drying out.

26

Flatten the portion on the plastic wrap.

27

Using a rolling pin, roll out the pastry into a rectangle - within the plastic wrap edges.

28

Take spoonfuls of the filling mix and place on to the pastry 5cm in from the edge of pastry closest to you.

29

Continue to spoon filling until there is a horizontal log of meat mix the length of the pastry.

30

Pull up the plastic wrap edge closest to you.

31

Gently roll the plastic wrap back as you roll the pastry over the filling.

32

Gently, roll the log over again.

33

Slice the excess pastry away.

34

Pull the plastic wrap back and fix under the bench edge again.

35

Cut the sausage roll into smaller portions, to your liking.

36

Repeat for all remaining pastry and filling.

37

Place sausage roll portions onto the baking tray/s.

38

Use the last egg yolk to brush the tops of the sausage rolls.

39

If desired, top with sesame seeds.

40

Bake in the oven for 30-40 minutes, until pastry is golden on top.

41

Once cooked, cool on a wire rack. Store and leftovers in an airtight container for up to one week in the fridge, or freeze for later.