These are made using a gluten free puff pastry which is purchased from the freezer section. Yes, I often cheat with packet items. This brand is the “Coles” variety, and it isn’t great but is quick to work with. Look for other brands at your local gluten free fair and try them out. I’ve had some great ones, and some terrible ones, but it is worth the testing because when you find a good one you can make a wide range of recipes using this one as a starting point. We’ll look at home made pastry another time …. this is a cheat recipe
- 5 slices ‘pizza’ salami, finely diced
- 1 slice bacon, fat removed, finely diced
- Handful of baby spinach, chopped
- 1/4 of a small capsicum, finely chopped
- 10 large basil leaves, finely chopped
- 1/4 cup grated cheese (parmesan or romano works best, but any cheese will work)
- 1 sheet gluten free puff pastry from the frozen section at your local health food store. Recipe works exactly the same with regular gluten filled puff pastry.
- 2 tablespoons tomato paste (can use the dolmio pasta sauce in the jar instead if you have this)
- Defrost sheet of puff pastry and place on a flat surface, lightly dusted with GF flour
- Spread with tomato paste/sauce, covering the entire surface.
- Sprinkle ingredients evenly over the entire surface of the pastry.
- Starting at 1 end, tightly roll the pastry up to form a long sausage shape, pausing to press it together and make sure it is even all the way to the ends.
- Wrap the sausage in some plastic wrap, tightly, and place it in the fridge for a short time so it can set a little.
- Remove it and cut it into 1.5cm wide pieces using a sharp knife with a swift, smooth movement.
- Place on baking tray as pictured.
- Bake in a moderate to high (180 to 200 degress celcius) oven for 20 minutes
- Check, move around, drain any fat. You may wish to put them on a wire rack if your salami, cheese and bacon are too fatty.
- Bake in a high oven (200 degrees celcius) for 10 minutes
- Check. If pastry is crisp they are cooked. If the pastry is still wet, cook for another 5 minutes at a time until the pastry has suitably dried out.
- Serve as is or with a sprinkle of fresh basil and romano cheese