How to make gluten free sausage rolls

• Preheat the oven to 220°C/425°F/Gas mark 7
• In a large bowl using your hands separate the sausage meat slightly so it isn't too compact. If using sausages separate the sausage meat from the skin and discard the skin.
• Layout the puff pastry sheet on a baking tray lined with parchment paper.
• I used jus-rol gluten free pastry sheets which are 35cm x 23cm in size. I cut the pastry sheet in half to make two long pastry sheets that measure approx 35cm x 11.5cm.
• After you can cut your pastry sheet to size. Beat the egg in a small bowl and brush the edges of the puff pastry around 1cm.
• Using half the sausage meat shape into a long sausage log shape down the center of the pastry. Then repeat with the other half of the sausage meat on the second pastry strip.
• Carefully fold the pastry sheet over the sausage meat and then roll until all the sausage meat has been encased by the pastry. Firmly pressing on the edge of the pastry to seal.
• With a sharp knife cut the log into even-sized sausage rolls. I made mini sausage rolls of around 4cm each but you can cut to your preferred size. Space out evenly on the baking tray.
• Gently score the top of the pastry with a sharp knife without going right through the pastry.
• Brush all the pastry with egg wash and then sprinkle over the sesame seeds.
• place in the oven for around 20 - 25 minutes until the pastry has risen and is golden brown in color.
• Place the baking tray on a cooling rack to cool slightly before serving.
• Enjoy!