Join Jo as she takes over my channel, creating delicious gluten-free, egg-free, and dairy-free pastries. Sweet treats for everyone!
Jo’s Deliciously Healthy Pastry Creations Await!
In a delightful culinary endeavor, Jo has crafted gluten-free, dairy-free, and egg-free puff pastry sausage rolls and chocolate swirls. These treats are perfect for those with dietary restrictions, allowing everyone to indulge in delicious pastries without compromising on taste or texture. The beauty of these recipes lies in their simplicity, primarily focusing on the assembly of the ingredients rather than complicated cooking techniques.
These gluten-free pastries not only cater to a variety of dietary needs but also offer a fun and tasty option for gatherings or snack time. Whether you’re looking for a savory bite or a sweet treat, Jo’s creations are sure to satisfy. With the right ingredients, anyone can recreate these scrumptious rolls and swirls, making them a fantastic addition to any baking repertoire.
Jo’s Delicious Revolution: Whipping Up Guilt-Free Pastry Magic! 🪄✨
Hi everybody. Welcome to my mom’s channel. Uh Nana M. We’re having a bit of a different one. This time it’s a takeover by Joe. So um what does my mom usually say? Let me think. She usually says, “If you’re new here, it’s a very warm welcome and if you’re a returning subscriber, it’s nice.
To see you again.” Or something along those lines. So, what I’m going to do today is I’m taking over Mom’s channel because she’s been doing a lot of She’s here now. She’s been doing a lot of baking for me. So, I thought I know I’ll do a little video for her. So, I’m going to make some sausage rolls and some dark chocolate chip puff pastry rolls because.
I found some gluten-free puff pastry sheets. So, if it’s something you’d be interested in, go and make yourself a cuper and sit, watch, and enjoy. So, I haven’t had a sausage roll or anything pastry wise for ages, and I absolutely used to love pastries and stuff like that. So, to make this stuff, we’ve got, like I’ve already shown you,.
Some of the just roll uh just roll puff pastry sheet, which is the ready rolled stuff. I’m going to use some glutenfree sausages from Asda. These ones are caramelized red onion pork sausages. So, I think they’ll be quite nice. Um, and then for the chocolate chip rolls, I can have dark chocolate chips because they’ve not got milk in. Um, so I’m.
Going to give them a whirl. And my mom find this in Asda and it’s an egg alternative that you can use for baking. So, this one is called OGs. Never used it before. don’t have a clue what it’s like, but I’m only going to use a little bit of this to do like the egg wash, you know, like to make them nice and golden and like a bit crispy. Um, so yeah,.
We’ll see what they turn out like. So yeah, wish me luck. Oh, and I’ve got the oven preheated to 200° assisted. Fan assisted. Okie dokie. So yeah, let’s hope they turn out nice. Yeah. So, I’ve got my sausages. Um, and I’ve got my roll, my pastry. So, I’m just going to take this out of here.
Um, like this and roll that. And I’m hoping that I’m going to make six sausage rolls um with the six sausages. And then if there’s any, well, I’m hoping there’ll be some left. I think there should be. um to just make a bit of a mixup thing with the dark chocolate chips. So, can I come in to show you? Mom’s going to come.
In and help me because I actually don’t know what I’m doing fully. I’m doing it with the guidance of my mom, you see. So, first of all, we’re going to divide this pastry up into three lots. So, we need to measure that. What does that measure, Joan? So that is 34 cm. Divide that by three.
There will be 11, will it with it left over? So let’s do two lots of 11. So make a mark at the 11 mark. Don’t go all the way down. And then at 2. 22. Yeah. And then at this side. So it’s 22. And it’s 11, isn’t it? Yeah. Okay. All right. Cut down there. If you.
Want to, you can use a a cutter. See, it’s a bit So, we’ll just cut down here. That’s one lot. We will cut down here. So that can be for your sausage rolls. So that’s for the sausage rolls. So now you need to take the skin off and put So.
You want two sausage rolls there side by side and two there. Right. Yeah. So that’s what we’ll do. So I’m just going to chop the skin away from these. So it’s just the sausage meat that’s in the middle. if I can get hold of it. Here we.
Go. As you can tell, my mom is the baker in the family. I used to bake loads when I was younger with my mom, but I’ve not done it for quite some time now, so I’m a bit rusty. So, do bear with me. But getting there. So, I’ll just pop the skins in there. So, we just pop that on.
There like that. Yeah, mom. Mhm. And then same again with the next one. Get rid of the skin. Oops. That’s that. There we go. and pop that on there. What I’ll do is rather than uh keep doing this, I’ll bring you back when I’ve actually put.
Them together. Well, put them a little bit more ahead than what they are now. So, we’ve taken the skin off and we’ve just realized I was going to do six, but then I mean that would mean that I wouldn’t have anything left to do some of the chocolate chip rolls. So, we’ve left that bit to the side, and I’m just going to concentrate on doing four.
Sausage rolls. Um, so I’m going to just brush them with water on the edges and like that. And then roll them over that way. You only brush one side. You only brush the one. This side you brush this side. As you can hear, I’ve got my mom’s guidance, which is what I need. So brush it on either side. On this side, you don’t.
Only do the one. And then carefully roll over. Carefully. I’m going to roll them like this. As you can see, like that one. Yeah. All the way around. Yeah. Like that. Yeah. Yeah. Yeah. And then the same with this.
One. and just roll it to make me sausage rolls like that. And you make sure your seams on the bottom. And the seam has to be on the bottom like that. Okay. So, we’re going to make three out of each row that I’ve done up to now. So, I’m going to cut them like so in.
Like even. probably done it because these are about 23 cm. I’ve done it about seven and 3/4. So, I’ve cut them through like that. Oh, like that. Like so. And do that to the other ones as well. You want to put them on here and they’re out your way. Yeah, we’ll do.
And I’ll pop these just on the baking tray. Got a baking tray ready like that. So, they can go there. I just tuck that one in a little bit cuz it opened up ever slightly. And then I’ll do the same with these. I hope I like these. You.
Know, I think I will. I’m so used to not eating much like that. I used to love eating. So then we’ll pop these on the baking tray. And what I’m going to do once I’ve put them on the baking tray, I’m just going to give them a bit of a wash with the egg the OGs egg alternative and then pop sprinkle a few.
Bits of poppy seeds on so they look nice. So when I’ve done that, I’ll show you. So just going to egg wash over top of these. Do I leave the ends open, Mom? Yeah. so that they hopefully go nice and golden. The augs wash. And then going to get some of these little uh poppy seeds. Try and.
Make them look posh like I’ve gone from bakery. Got to give it a whirl, aren’t we? So that’s that. And then a few of these just sprinkled on. Oh yeah, these are going to look good, aren’t they? Thanks, Mom. There we go. I suppose the longer you glutenfree.
And the more experimenting you do, the more you’ll have to choose from. Yeah, don’t you know? You’re learning all the time, aren’t you? Oh, yeah. Like I’m finding things now that I can have more of and stuff cuz you just tend when you first find out, you almost just go to the gluten-free aisle cuz you like think that that’s all you can have, but.
Actually there’s a lot more. And I don’t know whether anybody’s um anybody for anybody that is gluten-free or whatever, there is an app that I used um that I do still use, sorry, called Yucka. It’s YU Ka. Um, and so I just put in things and you can you can just zap them when you’re at the supermarket and it’ll just tell you.
Whether it’s got anything in that you can or can’t have. So those are those six done. So next thing I’m just going to make some little chocolate chip puff pastry rolls. And so I think I’ll try and fit them on that end. Just some little mini ones that I can have as like a bit of a snack. Um, so all the weight that I lost.
Becoming gluten-free and egg free and wheat, yeast, and cow’s milk free is all going to power back on now. So, I’ve got me little bit of puff pastry left. I’m just going to egg wash, sorry, all of this. Just like this across all of here. I mean, I don’t know what these are going to turn out. But it’s more like.
One of those things when you’ve got a bit left over and you just think, what can I do with it? So, I’m going to do the chocolate chips. So, I’ll pop that on there. And then I’m just going to sprinkle these. I don’t really know how I’m doing this. It’s just like a bit of a guess game thing. Sprinkle. Oh, sprinkle them.
Across like that. Do you reckon, Mom? Yeah. Oh, they’re going to be very chocolateaty, aren’t they, at this? Yeah. And then roll as tight as you can, not loosely. Roll this as tight as I can, like mom says, all the way.
Across. Oh my days. Yeah, they’re going to be a little bit too chocolatey, maybe. But Buzzy, can you ever have too much chocolate when you’ve not really had much of it for 6 months? So, roll it. Maybe should have left a little bit at the end so that I can stick it.
Down like this. And so, stick that. So, it’s like one big roll. Now, you could probably cut that into four, I would have thought, off and then off again, if you know what I mean. Yeah. I’m probably just gonna like cut half and half again. Half and half again. And then the You’ve got four good.
Sized. So we shall just It’s going to have to cut through the chocolate. Oh no, it’s not looking too bad. So do this and again. So then I’ve got four of these little things and.
Then So each one now going on is going to be like a little Don’t this chocolate chip roll over there so that they can see. Yes. So these are going to go just on here like this. I think they’ll spread out quite a bit these mom. fairly. Then maybe do them like a bit diagonal. Yeah.
You know, like that. Like that. Yeah. Yeah. And then use the rest of a little bit more. Just going to get a bit more of this egg wash and put some of that on them. And let’s see how they turn out. So just Oh, I just slightly wash these like this. Plenty on. Plenty. Put that in there. And how long.
Does it say on the packet that we need to put this in for more? Do you just know? Uh the packet says never used gluten-free before. No. So, um, bake in a preheated oven for 15 to 20 minutes. So, we’ll keep our eye on it. So, we’ll keep our we’ll do 15 minutes first, double check, and then let you know at the end before then cuz.
That’s got the sausage meat’s got to cook. You see? Yes. And then we can let you know exactly at the end how long each one of them each thing took. So, we’ll come back and show you when they’re done. Yes. Thank you. See you soon. So, we’ve just got them out of the oven. Uh, they ended up taking 25.
Minutes. Um, I’ll show them you now because they don’t seem to have puffed up as much as we expected them to like normal puff pastry would, but nevertheless, they might taste good. I’m going to do a taste test for you. So, these you can see looking good. So, we will.
Try the sausage roll first. Not right good at eating on camera, but we’ll give it a whirl. So, let’s try it. Be good, too. It’s not very puffy. Um, but the taste is there. Is it? But the taste is really good. M. Yeah, I’m impressed with that. It’s one of them you sometimes think, are they.
Actually like good or is it just cuz you’ve not had it for that long that they taste good? But they are good. Yeah, like I said, the pastry is not gone up massive puff pastry and it’s not like flaky like you would a normal sausage roll, which is probably a good thing cuz then it won’t be all over my top. And then I’ll just give one of.
These a little try. These might be a bit harder because we left these in for the same amount of time and they might not have needed it. So, we’ll see what this is like as well. Yeah. Of course. Really good. Yeah, a bit crunchy but very very nice.
So, all in all, winner winner from me. So, there you go. I’ll get my mom to write down like the method and the ingredients and everything at the bottom of the video. And yeah, if you like this video and you like me taking over Nana M’s channel, then uh give us a thumbs up, subscribe.
Because you never know, you might see a bit more of me now that I’ve uh finally done a full video myself um and leave a comment. So yeah, thank you very much and thank you for being subscribed to my mom’s channel as well. Bye.
