Vegetarian Sausage Rolls with Puff Pastry (Without Cheese!)
Rich and delicious Vegetarian Sausage Rolls made with buttery puff pastry and not a lentil in sight - hallelujah! There are no meat substitutes in this easy recipe either, just breadcrumbs, veggies and lots and lots of flavour.
Peel and roughly chop 100g Onion and 100g Carrot. Wash and roughly chop 100g Leek.
Place the vegetables into a food processor or nitribullet type blender and blitz until everything is finely chopped.
Place a frying pan or skillet over a medium heat and add 1 tbsp Olive Oil Tip in the chopped veg and stir to coat it in the oil. Add 60ml Water and 1 tsp Sea Salt Flakes. Fry gently for around 3 to 4 minutes until veg is starting to soften. The water will evaopate off as it cooks.
Meanwhile, add 200g Mushrooms to the same food processor (no need to wash it) and blitx until chopped.
Add the mushrooms to the frying pan along with 1 Vegetable Stock/Bouillon Cube, 2 tsp Garlic Paste, 2 tsp Paprika and 2 tsp Dried Oregano.
Continue frying over a gentle heat for another 3 to 4 minutes. The mixture will feel quite dry and this is fine. Keep moving it around the pan so it doesn't stick.
Add 50g Dried Breadcrumbs and 60ml Water to the vegeatables. Stir well until everything is combined.
Turn the filling mix out into a small mixing bowl or plate, cover and refrigerate for 30 minutes until the filling is no longer warm.
Make & Bake The Vegetarian Rolls
Preheat the oven to 200 °C220 °C or equivalent.
Roll 370g Puff Pastry out on a floured surface to about 0.25 inch thickness. Or unroll a sheet of ready rolled pastry.
Cut the sheet into half lengthways with a sharp knife.
Crack 1 Egg into a small bowl and whisk well. Carefully pour half of the egg into the cool filling mixture. Stir well to combine. Note - If you have increased the serving quantity of this recipe. you will not need as many eggs as the recipe is going to adjust to. You will need ½ an egg for every 12 sausage rolls. And another ½ egg for glazing.
Spoon the veg mixture around ⅔ of the way along each pastry strip. Make sure it reaches from end to end. You can mold the mix into the right shape. Try to make sure the mix is evenly split between the pastry pieces and along the length of each pastry strip.
Use a pastry brush to cover the large side of exposed pastry with the remaining beaten egg.
Start to roll the pastry around the veg mix starting with the unwashed smaller top section. Keep the pastry nice and tight to the filling.
Continue to roll until the filling is totally sealed. Wet your finger a little and gently press along with pastry seam - this will allow the pastry to meld together and reduce the likelihood of the pastry coming apart as it cooks.
Use a sharp knife to cut the end off of each roll to neaten it up if needed. Cut each roll in half and then each half into three. Use the knife to saw rather than press down or you will squash the rolls.
Use a sharp knife score incisions along the top of each roll. This will allow the pastry to expand and air to escape.
Move each roll to a lined baking tray, seam side down. Make sure the rolls each have ample room to expand.
Generously egg wash the top and sides of each veggie roll. Make sure to not wash the exposed ends or filling.
Sprinkle a little Dried Oregano over the rolls.
Bake for 15 minutes until light golden brown. They may need slightly longer depending on your oven. Use your eyes and judgement. If your oven does not cook evenly, turn the tray midway through cooking.
Carefully move the rolls to a cooking rack, allow them to cool a little before digging in!
Notes
If you don't have a food processor, you can hand chop the vegetables instead - just make sure to take your time and get everything chopped as small as possible. .