Ingredients

• 500g pork mince
• 1/4 cup packaged gluten-free breadcrumbs
• 1 long red chilli, finely chopped
• 1/4 cup fresh tarragon leaves, chopped
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cardamom
• Rice flour, for dusting
• 1 egg, lightly beaten
• 1/2 teaspoon cumin seeds
• Gluten-free tomato sauce, to serve

Gluten-free pastry

• 1 cup rice flour
• 1/3 cup buckwheat flour
• 1/3 cup tapioca starch
• 1/2 teaspoon xanthan gum
• 125g chilled butter, chopped
• 1 egg
• 1 1/2 tablespoons iced water

Method

• Step 1 Preheat oven to 220C/200C fan-forced. Line a large baking tray with baking paper.
• Step 2 Using your hands, combine mince, breadcrumbs, chilli, tarragon, allspice and cardamom in a medium bowl. Season with salt and pepper. Cover. Refrigerate until required.
• Step 3 Make Gluten-free pastry: Place flours, starch, xanthan gum and butter in a food processor. Process until mixture resembles breadcrumbs. With motor running, add egg and enough iced water so mixture just comes together.
• Step 4 Turn out pastry onto a lightly floured surface. Knead into a ball. Divide pastry into 3 equal pieces. Wrap 2 pieces in plastic wrap. Refrigerate until required. Roll remaining pastry between 2 sheets of baking paper to form a 15cm x 23cm rectangle. Shape 1/3 of the filling into a 23cm-long log. Place along centre of pastry. Gently roll up pastry from 1 long side to enclose filling. Cut into 4 pieces. Place sausage rolls, seam-side down, on prepared tray. Repeat with remaining pastry and filling. Brush tops of pastry with egg. Sprinkle with cumin seeds.
• Step 5 Bake for 15 minutes or until pastry is golden and filling is cooked through. Serve with tomato sauce.