Wicklewood's Ploughman’s Roly Poly (Gluten Free)

This is a variation of a traditional Norfolk suet dish called Plough Pudding; made in a pudding bowl and boiled for several hours. Delicious though that is, I find that gluten free pastry doesn’t hold up too well the amount of handling needed, plus I prefer the ease, and taste of the baked version. Prep time includes 15 mins resting

• Ready In: 1 hr 5 mins
• Serves: 4-6

Ingredients

• 6  ounces  gluten-free flour, mix
• 1⁄2 teaspoon xanthan gum
• 1  tablespoon dried sage, finely chopped
•  seasoning
• 3  ounces  gluten free vegetable suet or 3  ounces  lard
•  cold water
• 1  tablespoon  vegetable oil
• 4  gluten free sausages, skinned
• 3  slices back bacon
• 1  medium onion, chopped
• 3  tablespoons applesauce

Directions

1. Preheat oven to 180c.
2. Sift flour mix and xanthan gum into a bowl, add seasoning, sage and suet, mix well.
3. Add just enough cold water to bring the mixture together into soft dough.
4. Place on a lightly floured surface and gently knead until smooth. (For a really light pastry try not to over handle the dough)
5. Gently roll out the dough into an 8" by 12" rectangle.
6. In a bowl mix the sausage meat and applesauce together,.
7. Using a pallet knife, Spread the sausage mixture over the pastry leaving about 1/2" border.
8. Over a medium heat, gently soften the onions.
9. Cut the bacon rashers into 1" strips add to the onions season well and sprinkle over the sausage meat.
10. Brush the edges of pastry with water.
11. Starting at a narrow end, carefully roll the pastry.
12. Place the roll seam side down on a lined baking sheet, leave to chill for 15 minutes.
13. Bake for 30-40 mins until golden.
14. Leave to cool for 10 mins before cutting.
15. Serve hot or cold.