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Vegetarian sausage rolls
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1 medium-large sweet potato (about 250g)
200g mixed nuts
1 tsp olive oil
1 large red onion, ﬁnely diced
3 tbsp red wine or port
1 tsp picked thyme leaves
2 tsp Dijon mustard
50g vegetarian cheddar, grated
1 medium British Blacktail Free Range Egg, beaten
320g Jus-Rol Puff Pastry Sheet
1 tsp nigella seeds
1 Preheat the oven to 200˚C, gas mark 6, and line a large baking tray with baking parchment. Pierce the sweet potato all over with a fork and bake for 40 minutes until tender. Put the nuts in a roasting tin and add to the oven for the ﬁnal 10 minutes. Set both aside to cool for 10 minutes.
2 Meanwhile, heat the oil in a non-stick frying pan and gently fry the onion for 8-10 minutes until soft. Add the wine (or port) and fry for 2-3 minutes until the liquid has bubbled off. Tip into a mixing bowl with the thyme, mustard and cheddar. Scoop out the potato ﬂ esh and add to the bowl (discard the skin). Roughly grind the nuts in a food processor and add to the bowl. Season and mix together with ½ the beaten egg.
3 Unroll the pastry and cut into thirds (to make 3 strips about 11cm x 23cm). Roll ¹⁄³ of the ﬁ lling into a sausage and put in the middle of a strip. Brush one edge of the pastry with egg, then roll the pastry over from the other side to enclose the ﬁlling. Brush with egg and sprinkle with ¹⁄³ of the nigella seeds.
4 Repeat with the remaining pastry, ﬁlling, egg and seeds. Cut each roll into 6 pieces and put on the lined baking tray. Bake for 20-25 minutes until golden. Cool for 10 minutes then serve.
Typical values per serving:
This recipe was first published in December 2020.