Easy Dinners, Lunchbox Friendly Food

Sausage Rolls with Potato Pastry

{gluten, dairy, soy, nut and egg free}

These soulful sausage rolls are so tasty, I caught my husband last night, with the fridge door wide open, stuffing the last one into his mouth, covered in chipotle sauce (not failsafe but husband-safe). He looked sheepish, but also thoroughly satisfied. Well, if that’s not a good sign of a recipe done right, then I don’t know what is?

Now, this recipe uses mashed potato in the pastry which is pretty amazing really. The result is a beautiful, crispy pastry crust that will leave you wanting more. I did. Lots more. And I’ve got plans for more potato pastry recipes. Hit me up if you have and ideas.


What’s clever is the pastry is nut and egg free, which is unlike most gluten free recipes I’ve seen. It uses the cooled mashed potato and guar gum to hold it all together and the mix of gluten free flours help give it a lovely texture.

The other clever thing about this recipe is that it uses my lamb kofta recipe which if you already have some frozen, cuts the amount of time to make, in half. I had 500g of lamb koftas in the freezer so they defrosted a little bit as I was making the pastry, but I put them in mostly frozen, rolled the pastry and just cut the sausage rolls either end of each kofta. I would recommend lowering the temperature slightly and cooking these for a bit longer if you are using frozen meat to ensure they are cooking thoroughly inside.

You could use any failsafe sausages you have, or make the lamb kofta recipe with either chicken or beef mince. Go wild!

And next time, I’ll add some poppy seeds after I brush the pastry with rice milk cause it would look pretty. Interestingly, I did a test and brushed some of the sausage rolls with egg wash and some with rice milk and actually couldn’t tell the difference. You are welcome to use either, but for the sake of this being an egg free recipe, I’ll recommend rice, or any dairy or non-dairy milk.

I made a pear chutney to go with this as I’m a die-hard sauce with sausage roll type of person. I based this recipe from The Domestic Diva Unleashed but tweaked it a bit as I don’t use a thermomix. The chutney is rather sweet but compliments the full flavour from the lamb and richness of the pastry. My husband was a rebel and used chipotle mayo. I’ll forgive him just this once 😉

I made a whole jar of it so I’m going to have to come up with another recipe for it. I’m trying to see how many recipes I can create from similar ingredients or condiments. It helps me at dinner time during the week if I already have shortcuts and don’t have to make every.single.thing from scratch. Because I simply don’t have the time with too little ones about.

These sausage rolls are delicious! If you give them a go, or change around the filling, I would love to hear how they turned out. Just writing about them now makes me hungry. mmm.

And if you’re keen for a tangy accompaniment, check out my pear chutney recipe.

The lamb kofta recipe can be found here.


Laura McDonald - Simply Failsafe author and creator

Sausage Rolls with Potato Pastry
Prep time:
Cook time:
Total time:
Serves: 4-6
Delightfully crispy crust. Perfect for school lunches or parties.
  • 1 quantity of lamb kofta recipe (see link above)*
  • 500g peeled potatoes, chopped into quarters
  • 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
  • Whisked egg or rice milk to brush on top
  • Poppy seeds (optional)
  1. Cook potato in a colander over a pot of boiling water until soft.
  2. Mash while adding the oil and set aside to cool.
  3. Preheat oven to 200c.
  4. In a medium sized bowl, combine the rice flours, arrowroot, baking powder, guar gum, salt and garlic powder. Whisk to combine.
  5. Add the potato and oil mash 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.
  6. Knead with your hands for a minute or so to make sure it’s well combined and form the dough into a ball.
  7. 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.
  8. Once the pastry is rolled out, place the lamb kofta in the middle of the pastry, from one end to the other (or sausages if you are using them).
  9. Use the bottom piece of baking paper, lift it up gently and roll the top of the pastry over the kofta, tuck it in nice and snug, and continue to roll it over until the meat is enclosed in a long tube of pastry.
  10. Use a sharp knife (I find bread knives the best), cut the sausage rolls into lengths (if the koftas are frozen, cut the rolls at the end of each kofta so the pastry don’t buckle).
  11. Place each sausage roll onto a baking tray lined with baking paper and brush the pastry lightly with either whisked egg or rice milk. Sprinkle poppy seeds if you are using them.
  12. Bake at 200c for 40 minutes, or until brown, crispy and the meat is cooked (if using frozen koftas, reduce the temperature to 180c and cook for 45min -1 hour to ensure the meat is cooked).
  13. Cool and serve with pear chutney!
*lamb kofta: you could use either chicken or beef mince instead of lamb in the kofta recipe or you could use 500g of failsafe sausages.[br][br]Freezing: make a bulk batch and freeze the uncooked sausage rolls in freezer bags with baking paper in between them so they don’t stick.


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