Gluten-free and Dairy-free Sausage Rolls

Weigh out the dairy free spread and then place in the freezer for 15 minutes to make sure it is really cold. Cut into cubes.

Place flour and dairy free spread in a food processor. Pulse about 5 times so the dairy free spread is broken up but still visible. Turn the food processor on so it is running on a low setting. Gradually pour in cold water.

Scoop dough into a ball, wrap in cling film and leave to chill in the fridge for 1 hour (it will stay fresh in the fridge for about 5 days in case you want to make in advance).

Preheat oven to 180ºC (355ºF).

Roll dough out into a rectangle until about 5mm thick.

Mix minced pork, garlic, thyme, sage and season with salt and pepper generously.

Cut the pastry rectangle in half so you have two long thinner rectangles. Divide pork filling in half and place in the centre of the two pastry sheets. Tightly roll the pastry round the sausage meat.

Cut into small individual sausage rolls. Score the top with a sharp knife. Place on a lined baking sheet and brush the top with beaten egg.

Bake for 20 minutes or until golden brown.