A Cornish girl's food adventures

Vegetarian Sausage Rolls

Sausage rolls are such a classically British snack. I was always quite surprised that they weren’t more popular in the States given how much they love pork but I guess their sausages aren’t quite the same as a good old British banger.
Back in the far mists of time, when I used to eat meat, I was always quite partial to a sausage roll, although if I’m honest I was always far more in it for the pastry than the pork. This veggie version is spot-on as far as I’m concerned. Crisp, flaky pastry filled with a soft flavourful filling, they’re delicious hot or cold.

Makes 16
320g ready-made, ready rolled puff pastry
1 red pepper, roasted and skinned
1/2 onion
1 can of chickpeas
100g feta
1 tbsp tomato puree
1 tsp mixed dried herbs
salt and pepper to taste
1 egg
butter or oil for frying
sesame seeds (optional)

Pre-heat your oven to 200°c and line a large baking sheet with baking parchment or a silicone mat.
Dice the onion and fry it in a little oil or butter until it is soft and just starting to colour. Roughly chop the red pepper and crumble the feta. Lightly beat the egg. Put everything except the pastry (obviously), one tablespoon of the egg and the sesame seeds in the bowl of a food processor. Whizz it all together until you have something that resembles a thick chunky hummus that holds its shape.

Unroll the pastry and place it with the long edge towards you. Cut the pastry horizontally to leave you with two even sized pieces. Divide the filling mixture into two portions and place each in a line down the centre of each piece of pastry. Brush one of the long edges of each piece of pastry with a little of the remaining beaten egg and carefully fold the dough over to cover the filling. Push down the edge to seal the sausage rolls, if you want to crimp the edge for decoration my top tip is to roll a fluted pastry cutter along the edge.
Brush the sausage rolls with the remaining beaten egg and sprinkle them with a few sesame seeds. Cut each roll into eight even sized pieces and transfer them to the prepared baking tray. Bake them 25 minutes until they are gorgeously golden and the pastry is crisp.

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