Veggie Sausage Rolls
Serves
4
·
100
mins
·
Advanced
Ingredients
- 220g roasted swede
- 150g roasted carrots
- 1 tin black beans
- 50g gram/plain flour
- 50g breadcrumbs + a little extra for garnish
- 1 tsp dijon mustard
- 1 tbsp worcester sauce
- 1 sheet ready rolled puff pastry
- 1 tbsp sage
- Salt
- Pepper
This recipe is a little more effort, but good fun to make! They make a delicious and nutritious lunch hot or cold.
Method
- Preheat oven to 180℃ degrees while you cut the carrots and swede into equally sized chunks. Put these on a baking tray, season with salt and oil and roast for 40 minutes or until tender and slightly caramelised. Allow to cool.
- Drain and rinse the black beans before adding them to a food processor with a splash of water, Worcester sauce and mustard. Blend until smooth.
- Next, add in swede and carrots and blend, leaving a few chunks.
- Tip the blended mixture into a mixing bowl and add the breadcrumbs and gram flour with a generous pinch of salt and the sage.
- Lay out the pastry sheet and place half the mixture along the shortest side. Roll until the filling is fully wrapped in the pastry with a 3cm overlap. Squeeze gently across the length of this shape to evenly distribute the filling. Brush the overlapping pastry with a little water to seal the roll and then cut along the edge.
- Repeat the above step with the other half of the filling mix.
- Cut the two pastry rolls in half to make four sausage rolls. Brush them each with beaten egg and sprinkle with some breadcrumbs, a little sage and salt and pepper and cut 3 slits in the top of each.
- Cook in the oven at 180℃ for around 30 minutes, or until the pastry is golden.
Share
Last updated:
22
May
2024
Ingredients
- 220g roasted swede
- 150g roasted carrots
- 1 tin black beans
- 50g gram/plain flour
- 50g breadcrumbs + a little extra for garnish
- 1 tsp dijon mustard
- 1 tbsp worcester sauce
- 1 sheet ready rolled puff pastry
- 1 tbsp sage
- Salt
- Pepper
This recipe is a little more effort, but good fun to make! They make a delicious and nutritious lunch hot or cold.
Method
- Preheat oven to 180℃ degrees while you cut the carrots and swede into equally sized chunks. Put these on a baking tray, season with salt and oil and roast for 40 minutes or until tender and slightly caramelised. Allow to cool.
- Drain and rinse the black beans before adding them to a food processor with a splash of water, Worcester sauce and mustard. Blend until smooth.
- Next, add in swede and carrots and blend, leaving a few chunks.
- Tip the blended mixture into a mixing bowl and add the breadcrumbs and gram flour with a generous pinch of salt and the sage.
- Lay out the pastry sheet and place half the mixture along the shortest side. Roll until the filling is fully wrapped in the pastry with a 3cm overlap. Squeeze gently across the length of this shape to evenly distribute the filling. Brush the overlapping pastry with a little water to seal the roll and then cut along the edge.
- Repeat the above step with the other half of the filling mix.
- Cut the two pastry rolls in half to make four sausage rolls. Brush them each with beaten egg and sprinkle with some breadcrumbs, a little sage and salt and pepper and cut 3 slits in the top of each.
- Cook in the oven at 180℃ for around 30 minutes, or until the pastry is golden.
Share
Last updated:
22
May
2024
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