Vegetarian “Sausage” Rolls

Vegetarian”Sausage” Rolls

Makes: 12 standard sausage rolls or 36 party sized sausage rolls

Vegetarian Sausage Rolls

Ingredients:

  • 3 sheets of puff pastry, defrosted
  • 500g potatoes
  • 1 tablespoon butter
  • 2 tablespoons milk
  • 1 tablespoon rice bran oil
  • 1 onion, finely diced
  • 1 celery stalk, finely diced
  • 3 cloves garlic, finely diced
  • 1 medium carrot, grated
  • 1 zucchini, grated
  • 100g sweet potato, grated
  • 100g cauliflower including stem, grated
  • 2 heaped tablespoons tahini
  • 1 teaspoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon onion salt
  • 1 egg, lightly beaten
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons extra milk
  • 1 tablespoon sesame seed or poppy seeds (optional)

 

Method:

  • Peel and chop your potatoes into roughly the same sized pieces and place in a saucepan, cover with water and simmer for 10-15 minutes until the potatoes are soft
  • Drain all of the water and mash the potatoes using a potato masher or fork
  • Add in the butter, milk and some salt and pepper to your taste and mix well
  • Set the potato aside to cool while you prepare the vegetable mince
  • Heat 1 tablespoon rice bran oil in a large heavy based frying pan over a medium heat, then add in the onion, celery and garlic and saute off for 2-3 minutes until the onion has slightly become translucent
  • Add in the remaining grated vegetables and 1/4 cup water and simmer for about 5 minutes to allow all of the vegetables to soften
  • Add in the tahini, curry powder, cumin, coriander and onion salt and stir through vegetable mince until the spices are aromatic, approximately 3-5 minutes
  • Remove the spiced vegetable mince from the heat, add to the mashed potato, cheese and the egg and stir until well combined, then set aside to cool completely.
  • Preheat your oven to 180 degrees Celsius line 2 baking trays with baking paper
  • Slice your puff pastries sheets down the middle to have 2 equal sized rectangles
  • Down the middle of one pastry rectangles even spread 1/6th of the filling in a sausage shape, fold over both sides of the pastry ensure the pastry cross over by at least 1/2cm then use the tip of a fork to pierce the pastry join to interlock the two layers of pastry
  • Cut the log into half for standard sized sausage rolls or into 6 for party sized sausage rolls
  • Place the sliced sausage rolls on the prepared tray
  • Repeat with the remaining pastry and filling until you have completed
  • Brush the top with the additional milk and sprinkle with sesame or poppy seed
  • Bake for 25-30 minutes until golden brown
  • Allow to cool for at least 10 minutes on the tray before moving to a wire rack to cool completely

 

Recipe Notes:

  • Store in an airtight container in the fridge for a maximum of 5 days
  • This recipe is freezer friendly either prepared and uncooked OR cooked and ready to reheat & eat and to be consumed within 6 months

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Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.