These light flourless savouries were an ad hoc solution to fulfil the promise to make gluten free versions of sausage rolls for a Christmas party we had at the weekend. We made sausage rolls, vegan rolls, vegetarian rolls and these gluten free muffins. I thought all were delicious. I have learned during the past decade that the happiest thing of all is when everyone can eat with pleasure. It was 100% worth it making so many equivalents to sausage rolls.
2 red onions
100g soft chalky goat’s cheese
a few sprigs of thyme
1 red pepper
2 garlic cloves
2 tablespoons of pine nuts
Grease a muffin tray with a drop of olive oil. Preheat oven to 180C.
Slice the potatoes, onions very finely and the red pepper less finely and cook with a few tablespoons of olive oil, a good pinch of salt, a good grind of black pepper and the leaves from two sprigs of thyme on a low heat with some tin foil over them for around 30 minutes, or until very soft.
Empty into a bowl, mash up a bit with a fork and put on the windowsill to cool.
Separate 5 eggs and whisk the whites to stiff peaks with a pinch of salt. Mix the egg yolks thoroughly with the cooled potato mixture. Then, tip in the whisked egg whites and gently fold in using a metal spoon.
Gently spoon the mixture into the muffin tray so they come 3/4 way up to the top. Spoon a teaspoon of goat’s cheese gently on top and sprinkle on a few pine nuts.
Bake for around 15 minutes. Do not open the oven during baking.