21/12/2025
Gluten-Free Brie, Cranberry & Sausage Rolls – Method
You will need
• Shop-bought gluten-free pastry (ready-rolled or block)
• Gluten-free sausages (meat removed from skins)
• Brie, cut into small chunks
• Cranberry sauce
• Beaten egg or milk, for glazing
Method
1. Preheat the oven
Preheat your oven to 200°C (180°C fan) / 400°F / Gas Mark 6. Line a baking tray with baking paper.
2. Prepare the pastry
Allow the gluten-free pastry to come to room temperature for 5–10 minutes.
If using a block, roll it out gently between two sheets of baking paper to around 3mm thick. Cut into long rectangles.
3. Make the filling
Place the sausage meat into a bowl and mix briefly to soften.
Add small chunks of Brie and gently fold through. Avoid over-mixing.
4. Assemble the sausage rolls
Spoon a line of sausage and Brie mixture down the centre of each pastry strip.
Add small spoonfuls of cranberry sauce along the top of the filling.
5. Seal the rolls
Brush one long edge of the pastry with beaten egg or milk.
Fold the pastry over the filling and press gently to seal.
Turn seam-side down and cut into individual rolls.
6. Finish and glaze
Place the rolls onto the prepared tray.
Brush the tops with beaten egg or milk.
If desired, make a small slit on top of each roll to allow steam to escape.
7. Bake
Bake for 25–30 minutes, or until the pastry is golden and crisp and the filling is cooked through.
8. Cool slightly and serve
Allow to rest for 5 minutes before serving. Best enjoyed warm.
Gluten-Free Tips
• Gluten-free pastry benefits from cold handling—return to the fridge if it becomes sticky.
• If pastry cracks, simply press it back together; no gluten means no stretch.
• For party food, cut smaller rolls and reduce baking time by 5 minutes.
