Vegetarian Sausage Rolls
When is a sausage roll not a sausage roll? When is has no sausage involved. These are great for school as they are also nut free. Winning.
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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Need
- 1 Batch Puff Pastry ready to roll Recipe
- 1 shallot
- 2 cloves garlic
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1 Tin black beans 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
Do
- 1
Make Iced Puff Pastry as per recipe. Keep covered until ready to roll.
- 2
Preheat oven to 200°C and line 2 baking trays with baking paper.
- 3
Place shallot, garlic and EVOO into the Thermomix bowl and chop 5 sec/speed 6. Cook 5 min/Varoma/speed 1/MC OFF.
- 4
Add all remaining ingredients except for the eggs, egg wash and sesame seeds and combine 10 sec/speed 6. Scrape bowl and repeat.
- 5
Refrigerate to firm up the mixture for at least 30 minutes.
- 6
Roll out puff pastry into a large rectangle. Cut in half lengthways.
- 7
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.
- 8
Cut sausage rolls in 5cm increments and place on to prepared trays.
- 9
Brush them with egg wash and sprinkle with sesame seeds.
- 10
Bake for 20-25 minutes, until browned.
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
