Vegetarian Sausage Roll Recipe

I have been wanting to make vegetarian sausage rolls for ages but once I started looking at recipes I was disappointed to find that veggo snag rolls consist mainly of rolled oats, onion and herbs. I have a fantastic meat based sausage roll recipe and I knew that I needed more than a rolled oats substitute to turn my head from an old favourite recipe.

This recipe was a bit of a ‘fly by the seat of my pants’ creation. I am normally a strict ‘follow the recipe’ cook and never ‘just chuck stuff in’ or stray from the recipe and experiment.

So as you could imagine, I was quite chuffed when this experimental creation for vegetarian sausage rolls rocked.

Time
15 mins prep
30 mins steaming vegetables
15 mins sausage roll cooking time

Ingredients
500gm pumpkin chopped
2 x potatoes
(or about 4 x cups of any mashed vegetable)
1 x apple
1 x onion
1 x tinned lentils
1 x cup of cheese
1/3 cup of breadcrumbs
1 x egg
2tbsp tomato paste
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Instructions

  1. Preheat oven to 180 degrees Celsius
  2. Take your puff pastry out of the freezer to thaw. (Never fail, I leave this step till last then spend a frustrating 15 minutes waiting for pastry to thaw.
  3. Chop and cook your veggies. I chose to steam my pumpkin and apple with the potato cooking underneath but you could always roast them as well.
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  4. Once the vegetables are cooked, mash and set aside to cool.
  5. Cook the onion until golden and soft
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  6. Mix the mashed vegetables, lentils, onion, tomato paste, cheese, breadcrumbs and egg. (The breadcrumbs and cheese were only an afterthought that’s why they aren’t in the original picture.)
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  7. Gently fold the thawed puff pastry in half and cut down the fold to make two pieces. Fold each piece in half again to give you a crease to work your mixture along.
  8. Spoon your mixture along the edge, making sure not to overfill it.
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  9. Baste a little milk down the edge of the pastry and fold over, sealing with a fork. I basted the top with a bit of milk but you can also use egg yolk to get that golden look.
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  10. Bake in oven for approximately 15 minutes (start with 15 and see how you go) or until pastry is crispy.
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Serve with sauce and enjoy!

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