These gluten free spinach tomato and sausage pinwheels are something I made up out my head when I was wondering what I could eat for lunch. They’re great for the summer – parties, picnic’s or to work for lunch, as they can be eaten cold as well as hot like any good sausage roll or pinwheel as these are.
Pastry is something you think you’ll never eat again after going gluten free, unless you are a really good pastry maker and do it yourself. Certainly for a long time it was something I never had, just looked at and wished. However, now with gluten free pastry available in more and more food stores it’s so much easier to just buy it ready made so you can save time and effort. I’ve tried both the Jus Rol and Genius puff pastry as well as their short crust one and I think they are equally as good. I’ve always had great results plus non gluten free eaters have never known the difference.
These gluten free spinach tomato and sausage pinwheels only took me 10 mins to make and then 15 mins in the oven to they are quick and easy to throw together.
Check out the recipe below for these gluten free spinach tomato and sausage pinwheels. Enjoy x
Gluten Free Spinach Tomato And Sausage Pinwheels
Gluten and dairy free plus easy to make.
- 280 g Gluten Free Puff Pastry (1 sheet usually)
- 1/4 Tube Tomato Puree
- Handful of Spinach, roughly chopped
- 5 Gluten Free Sausages (Around 400g)
- 1 egg, beaten
Take the pastry out of the fridge about 5 mins before you begin. Have your sausage meat ready by removing the skin from the sausages and binding them all together in a bowl. Also pre heat your oven – 180º C (Fan Oven)/356º F.
Unroll the pastry sheet, sitting it on a pre floured worktop or on top of a sheet of baking paper to stop it sticking. I used the Jus Rol pastry for these and I didn’t need to roll it at all as it was the perfect thickness and diameter. It should be about 1/2 cm thickness.
Now spread your tomato puree evenly across your pastry, followed by the sausage meat leaving a gap around the edges for when you roll it. Lastly sprinkle the chopped spinach across it all.
Starting at one of the long ends, roll the pastry up as tightly as possible. Then cut into even slices, approx. every 4 cm’s. I get 8 pinwheels out of the roll.
Brush each pinwheel with the egg before putting them in the oven for around 15 mins. When they’re ready the pastry should be golden and sausage meat cooked through. Enjoy!
If you like these then check out my Gluten Free Apple & Sage Black Pudding Rolls x