(gluten, dairy, soy, egg, yeast and nut free)
These are delicious little morsels, perfect for lunch boxes and little tummies (big tummies as well!). Made with potato pastry, these scrolls are perfect for anyone avoiding gluten, dairy and yeast as well as nuts, eggs and soy. Pretty incredible right? The potato pastry is easy to work with and results in a soft middle and crunchy outside. So darn delicious!
I’m a lover of anything pastry wise and I love savoury food. These scrolls are very moreish (by definition; ‘so pleasant to eat that one wants more’) thus ticks both those boxes. Plus they are so simple so make!
Simply make the scrolls by dividing the pastry in 2, and rolling out one half into a rectangle shape. Brush with a tbsp ghee or rice bran oil and sprinkle on 1.5-2 cups of the mixture.
Use the baking paper to help roll the rectangle pastry into a log like so.
Give it a chopp-er-oo. Cut the log into scrolls about 1.5 to 2 inches wide.
Pop them into a tray (they don’t rise much so they can be snug) and brush with some rice milk or egg wash (egg whisked with milk). They may look slightly albino now, but don’t worry…they will be golden and deliciously crunchy after they’ve baked in the oven!
Et voila! (French translation: ‘There you go!’). Beautiful allergy friendly scrolls that adults and children alike will love and possibly guzzle down before you’ve finished photographing them. My poor family is used to waiting at the dinner table with hungry tummies while I dash around the kitchen photographing the food they are about to consume so that you lovely people can have a clearer view of what I’m doing. I must say they are growing in considerable patience so it must not be a bad thing 😉 As they say, ‘all good things come to those who wait’. And ‘Patience is a virtue’. It must be true!
Enjoy these and would love to know how you go if you give them a crack!
- 1 leek, chopped finely
- 3 cloves garlic, crushed
- 500g fresh chicken mince
- ¼ cup chives, chopped finely
- 2-3 tbsp ghee^
- 1 tsp salt
- 3 brussel sprouts, finely chopped
- 500g brushed potatoes, peeled and diced
- 2/3 cup of white rice flour
- 1/3 cup brown rice flour
- 1/2 cup arrowroot
- 1 tsp baking powder
- 1 tsp guar gum
- 1 tsp sea salt
- 1/2 tsp garlic powder (optional)
- 3 tbsp rice bran oil
- 2-3 tbsp water
- 2 tbsp ghee or oil for pastry filling
- Whisked egg or rice milk to brush on top
- Chopped chives to serve (optional)
- Cook potato in a colander over a pot of boiling water until soft.
- Mash while adding the oil and set aside to cool.
- Meanwhile heat a frying pan over medium heat and add ghee.
- Stirring frequently, saute leeks for 4-5 minutes until soft and slightly caramelised.
- Add garlic and stir for a minute until fragrant.
- Add chicken mince and stir until cooked through* If the meat is browning, add a tbsp of water.
- Add chives, salt and finely chopped brussel sprouts and continue to cook for a minute or two. Taste and season with more salt if needed. Set aside to cool slightly.
- Preheat oven to 200c.
- Continue with the potato pastry. In a medium sized bowl, combine the rice flours, arrowroot, baking powder, guar gum, salt and garlic powder. Whisk to combine.
- Add the cooled mashed potato to the flour and mix with a spoon, then use your hand to knead it. Gradually add the water, a tablespoon at a time until it forms a soft, pliable dough.
- Knead with your hands for a minute or so to make sure it’s well combined and form the dough into a ball.
- Break the dough in half and press it down onto a piece of baking paper in the shape of a rectangle. Place a piece of baking paper on top and use a rolling pin to roll it thin, between 1/4 and 1/2 cm thick in a rectangle shape.
- Brush on 1 tbsp of oil or melted ghee and sprinkle on 1 and 1/2 cups of the chicken and leek mixture, spreading out evenly over the pastry, and using the baking paper, roll into a log.
- Cut the log into 2 inch scrolls and place in a lined baking tray. Continue with the other ½ pastry and 1 and 1/2 cups of chicken mixture.
- Brush gently with rice milk or an egg wash and place in the oven to cook for 40-45 minutes or until golden.
- Sprinkle with chopped chives and enjoy!