Vegetarian sausage rolls

Name: Vegetarian sausage rolls
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Yield: 18
Ingredients: 1 medium-large sweet potato (about 250g); 200 g 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; 50 g vegetarian cheddar, grated; 1 medium British Blacktail Free Range Egg, beaten; 320 g Jus-Rol Puff Pastry Sheet; 1 tsp nigella seeds

If you're looking for a vegetarian alternative to a classic sausage roll at Christmas, or simply as a winter canape, this recipe is the perfect solution!

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Vegetarian

Makes18
CourseStarter
Prepare25 mins
Cook1 hr 5 mins
Total time1 hr 30 mins
Pluscooling

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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

Preheat the oven to 200 degrees 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.
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 ﬂesh 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.
Unroll the pastry and cut into thirds (to make 3 strips about 11cm x 23cm). Roll a third of the ﬁlling 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 a third of the nigella seeds.
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.

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