Vegetarian Sausage Rolls
I love sausage rolls but had never contemplated or tried a vegetarian option until a follower sent me a request. I experimented with various flavours because the last thing a sausage roll should be is bland. These are absolutely perfect – packed with flavour and of course meat free !!!
Makes 24 cocktail sausage rolls or 12 regular and with a little more pastry make a plait
Ingredients
500g Puff Pastry
2 tbsp oil
1 small onion finely chopped
2 cloves garlic chopped
100g chestnut mushrooms roughly chopped
80g fresh white breadcrumbs
20g butter
50g grated cheese
1 can red kidney beans, rinsed and drained
Salt and pepper
1 tsp ground mace
2 tsp dried sage
12 juniper berries crushed
4 tbsp brown sauce or tomato sauce
2 tbsp finely chopped fresh herbs (chives, parsley, sage, thyme, mint – a mixture of any of these)
1 egg
Egg yolk mixed with 1 tbsp water for glazing
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Preparation
To prepare the vegetarian sausage filling. In a medium sized frying pan heat the oil then add the finely chopped onion and fry gently for 10 minutes until the onion is softened. Add the garlic and mix well. Add the mushrooms to the pan and continue to fry until they start to colour.
Transfer to the bowl of a food processor.
In the same pan melt the butter until foaming then add the breadcrumbs and stir regularly until the breadcrumbs are nicely browned. Transfer these to the food processor too.
Add all the remaining ingredients to the food processor then blitz until you have a thick paste.
I then fill a piping bag with the filling to make constructing the sausage rolls much easier. Refrigerate until ready to use.
On a lightly floured surface roll out the pastry into a rectangle measuring approximately 50cm x 20cm. I then use a pizza cutter to straighten all of the sides and cut into half lengthwise.
You will now have two long strips of pastry. Brush egg down one long side of each strip then pipe the filling down the centre of each piece of pastry.
Fold the unglazed side of the pastry over the filling then roll the filled half of the pastry strip over so that it encloses the egg washed side underneath, forming a seal. Repeat with the second strip.
Cut each roll in half then transfer the four pastry sausages to a baking sheet. Brush with egg yolk mixed with a tsp water and pop into the freezer for 30 minutes.
Take from the freezer and you will realise that the part freezing makes the rolls much easier to cut. Cut to your desired lengths.
Either freeze for baking later or pop into a preheated oven at 200 degrees for 25-30 minutes until golden brown.
To make a “veggie plait” roll out about 400g puff pastry into a rectangle measuring approx. 35cm x 25cm. Roughly score the pastry into thirds then place the filling down the centre leaving an inch both top and bottom. With a pizza cutter make cuts either side of the filling then starting at the top fold over the one inch margin then use the side pieces to enclose the filling, alternating one side then the other, damping the edges with water as you go. Finish by folding in the bottom margin. Brush with egg then chill until the oven reaches temperature. Bake for 25-30 minutes. Eat warm or cold.
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