175g/6oz crustless gluten free bread, torn into pieces

10g lactose free butter, for frying

150g/5½oz grated pumpkin (or canned pumpkin)

6 sage leaves, finely chopped

2 tsp fresh thyme leaves

3 free-range eggs, 1 beaten for egg wash

120g/4oz Parmesan (or alternative vegetarian hard cheese), grated

100g/3½oz manchego cheese (or alternative vegetarian hard cheese), grated

500g/1lb 2oz pack gluten free puff pastry*

1 tsp gluten free plain flour, for dusting

50g/1¾oz frozen cranberries

salt and freshly ground black pepper

*Gluten free is now readily available in many countries, check against the low FODMAP lists on the ingredients to ensure suitable, or make low FODMAP pastry with the recipe attached to this link.

Serves - 6-8


Preheat the oven to 200C/180C Fan/Gas 6. Line two baking trays with baking paper. Whizz the gluten free bread in a food processor until you have fine breadcrumbs. Transfer to a mixing bowl.

Melt the lactose free butter in a frying pan over a medium heat. Add the pumpkin and gently fry for 4–5 minutes.

Add half the sage and thyme and fry for 2 minutes, or until softened but not coloured. Add the pumpkin to the gluten free breadcrumbs and season with salt and pepper.

In a separate bowl, whisk together three eggs, add the cheeses and remaining sage and thyme, season with salt and pepper.

Tip into the gluten free breadcrumb mixture and mix well. Using your hands, form the mixture into two even-sized balls. Roll these balls between your palms into two 30cm/12in-long sausages.

Roll out the gluten free pastry on a lightly floured surface until you have a 30x30cm/12x12in square. Cut the square in half lengthways to form two rectangles.

Lay one of the sausages down each rectangle. Sprinkle over the cranberries. Take the first rectangle and fold one side up over the filling.

Brush beaten egg down the other edge and fold it over the top and press lightly to seal the join. Repeat with the second rectangle of pastry.

Turn the two long sausage rolls seam-side-down. Using a sharp knife, cut each length of gluten free pastry into eight even-sized sausage rolls.

Make two small slits in the top of each one, taking care not to cut right through. Brush all the sausage rolls with beaten egg, then place on the prepared trays.

Bake for 30 minutes, or until golden-brown and cooked through.

Recipe adapted from: Good Food
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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Veggie sausage rolls