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Meat free sausage rolls - unbelievably delicious when warm and no strange gristly bits! | thecookandhim.com

Vegetarian Sausage Rolls

Prep: 30 mins | Cook: 25 mins | Total: 55 mins | Quantity: 12 rolls

Ingredients

  • 1 large red onion – peeled and diced
  • 2 large cloves garlic – peeled and crushed
  • Drizzle of olive oil
  • 4-5 slices wholemeal bread (depends on thickness)
  • 200g strong cheddar cheese
  • 2 tsp Dijon mustard
  • 2 tsp smoked paprika
  • 2 tblsp crème fraiche
  • 2 tsp wheatgrass
  • 2 tsp hemp protein powder
  • 1 tblsp flax seeds
  • 1 tsp salt
  • Few grinds black pepper
  • Beaten egg
  • 320g ready rolled puff pastry sheet – chilled

Instructions

  1. First of all saute the onion and garlic in a drizzle of olive oil till softened and starting to turn translucent. Set aside to cool slightly
  2. In the meantime, cut the slices of bread into cubes and blitz in a food processor till they become breadcrumbs. Tip into a bowl
  3. Fit the grater attachment to the processor and grate the cheese. Tip into the bowl with the breadcrumbs then add the mustard, paprika, crème fraiche, wheatgrass, hemp protein powder, flax seed, seasoning and cooled onion/garlic mixture.  Stir well till completely mixed together
  4. Unroll the puff pastry, lift off the paper sheet and sprinkle the paper with flour then put the pastry back on (this stops the pastry sticking as you’re filling and rolling!)
  5. With the longest edge in front of you, cut the sheet vertically into 3 equal pieces. Brush the right side of each of the edges with a little beaten egg
  6. Roughly divide the filling in the bowl into 3 equal sizes then using your hands, shape (as best you can) into long sausages and lay onto the puff pastry – you may need to form the sausages in a few bits, pushing them together on the pastry
  7. Fold the pastry over the filling onto the egg washed strip, tucking it in tightly so there’s no ‘air’ round the sausage, then lay all the long sausages onto a tray and chill for 10-15 mins as this helps when cutting them up
  8. Preheat the oven to 200 Fan / 220 C / 425 F / Gas 7
  9. Cut your long sausages into quarters (or more if you want bite sized pieces) and lay onto a lined baking tray, spacing reasonably apart.
  10. Brush each roll with the beaten egg (pro tip, return to the fridge for 5 minutes then apply more egg wash – this gives a super shiny glaze!)
  11. Here you can cut slashes across the top for decoration or just leave them plain
  12. Bake for 20-25 minutes until golden and crispy

Recipe by The Cook & Him at https://thecookandhim.com/recipes/meat-free-sausage-rolls/