Vegan Sausage Rolls
Pack your summer picnic with these yummy vegan sausage rolls that all the family can enjoy
· Chestnut mushrooms 250g
· 3 tbsp olive oil
· 2 leeks, finely chopped
· 2 large garlic cloves, crushed
· 1 tbsp finely chopped sage leaves
· 1 tbsp brown miso rice
· 2 tsp Dijon mustard
· Chestnuts, very finely chopped 30g
· Fresh white breadcrumbs 70g
· 1 Sheet of ready-rolled puff pastry
· Plain flour for dusting
· 1 tbsp dairy-free milk
WHAT YOU'LL NEED
· Garlic crusher
· Food processor
· Large frying pan
· Roller pin
· Parchment paper
· Baking brush
WHAT YOU'LL NEED
Bake Time: 25 mins
Tip the mushrooms into a food processor and pulse until they are very finely chopped. Put half the olive oil in a large frying pan, add the leeks along with a pinch of salt and fry gently for 15 mins or until softened and golden brown. Scrape the leeks out of the pan, into a bowl and set aside to cool a little.
Heat the remaining oil in the pan and fry the mushrooms for 10 mins over a medium heat. Add the garlic, sage, miso and mustard, and fry for a further minute. Leave to cool slightly.
Heat the oven to 180C.
Tip the mushroom mixture into the bowl with the leeks, then add the chestnuts and breadcrumbs. Season, then mix everything together until you have a slightly stiff mixture.
Unravel the pastry on a floured surface, then roll the pastry out so that one side measures 43 cm. Mould the mushroom and leek mixture into a sausage shape down the centre of the pastry, then bring the pastry up around the filling and seal along the seam with a fork.
Cut into ten pieces.
Lay on a parchment-lined baking sheet and brush each piece with milk. Bake for 25 mins or until deep, golden brown.
Leave to cool a little and sprinkle with sesame seeds before serving.