Vegan Sausage Rolls
Pack your summer picnic with these yummy vegan sausage rolls that all the family can enjoy
INGREDIENTS
· 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
· Knife
· Garlic crusher
· Food processor
· Large frying pan
· Bowl
· Spoon
· Roller pin
· Fork
· Parchment paper
· Baking brush
WHAT YOU'LL NEED
METHOD
Bake Time: 25 mins
Level: Hard
STEP 1
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.
STEP 2
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.
STEP 3
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.
STEP 4
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.