Vegetarian Sausage Rolls
I grew up on sausage rolls and I still prefer them over a meat pie today. Especially if the pastry is flaky and buttery. Alas...there are not many that meet my standard out there. SO...with the current increase in vegetarianism, I figured it was time to pull out a vegetarian sausage roll, always with that most excellent Iced Puff Pastry, for which there are really no substitutes. We tried a couple of times. We are officially happy with this one and the bonus is that the recipe is nut free which means you can pack them into school lunchboxes. You are welcome!
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- 1 Batch Puff Pastry ready to roll Recipe
- 1 shallot
- 2 garlic cloves
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1 Tin Black Bean(s) 400gm, drained
- 1 Tablespoon Yellow Mustard Recipe
- 40 Grams soy sauce
- 50 Grams tomato paste
- 80 Grams rolled oats
- 2 eggs
- 80 Grams Feta
- 100 Grams Gouda cheese
- 55 Grams Umami Paste vegetarian version Recipe
- 1 Egg, for egg wash
- 10 Grams Sesame seeds
Make Iced Puff Pastry as per recipe. Keep covered until ready to roll.
Preheat oven to 200°C and line 2 baking trays with baking paper.
Place shallot, garlic and EVOO into the Thermomix bowl and chop 5 sec/speed 6. Cook 5 min/Varoma/speed 1/MC OFF.
Add all remaining ingredients except for the eggs, egg wash and sesame seeds and combine 10 sec/speed 6. Scrape bowl and repeat.
Refrigerate to firm up the mixture for at least 30 minutes.
Roll out puff pastry into a large rectangle. Cut in half lengthways.
Place sausage roll filling in a line, 5cm from the bottom end of pastry and roll the pastry up like a swiss roll. Making sure the seam is at the bottom. Don't be tempted to overfill the mixture as it will just ooze out when baking.
Cut sausage rolls in 5cm increments and place on to prepared trays.
Brush them with egg wash and sprinkle with sesame seeds.
Bake for 20-25 minutes, until browned.
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