Saturday, 8 October 2011

Faux Meat Sausage Rolls

No one will know these aren't the real deal. This recipe made 14 large rolls or 42 mini rolls.

Faux Meat Sausage Rolls


1 packet vegan GF puff pastry (Borgs is vegan if you're not using GF)
2 packets of your favourite vegan sausages (I used Sanitarium BBQ Sausages) or any vegan mix you like.
Seaseme seeds (optional)
2 pieces of bread (if you want to increase the amount of filling)


Preheat over to 200°C.
Make sure puff pastry is defrosted naturally or else you'll get soggy pastry.
Puree your sausages in the food processor (and bread if adding).
Using one sheet of pastry at a time, face it down on your work space (I use a huge chopping board), so that the plastic is on the top. Then peel back the plastic.
At the edge closest you add your sausage mince around 2 inches in.
How much you add is up to how thick you want the sausage rolls.
At the edge closet you fold over the mince and keep folding firmly until you have a roll.
Seal the ends and edge with your fingers.
Chop into desired size pieces and place on a baking tray (use baking paper because foil tends to stick).
I used olive oil spray on the baking paper.
If you want add seaseme seeds to the top for effect and press them in.
Cook in oven for 30-40 minutes or until brown.
Left over pastry can be refrozen, just make sure you cling wrap it well so it doesn't dry out.

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