I decided to put a vegetarian twist on that old British party favourite, sausage rolls and boy they were good. I've remembered why everyone loves sausage rolls. They are really easy to make too.
Veggie Sausage Rolls
1 tbsp olive oil
1 onion, finely chopped
1 clove garlic, finely chopped
1 stalk of celery, finely chopped
2 large field mushrooms, finely chopped
2 tsp dried thyme
4 sundried tomatoes
½ cup of salted peanuts
3 tsp vegetarian worcestershire sauce
1 slice wholemeal bread
3 eggs, whisked
- Heat the oven to 200c fan 180c gas 6 and place greaseproof paper over two baking trays.
- Fry the onion, garlic and celery in the olive oil until softened, then add the mushrooms and thyme. Cook for a few minutes before adding the tomatoes and worcestershire sauce. Season the mixture with black pepper. You can season with salt at this point too, but only if you are adding unsalted nuts.
- Whizz the bread into breadcrumbs before adding the mushroom mix and peanuts. Pulse until combined and then pour in two of the whisked eggs to bind the mixture.
- Roll out the puff pastry on a lightly floured surface until quite thin, just bigger than a sheet of A4 paper. Slice the pastry into 3 lengths. Lay a long strip of the filling down the middle of each length. Brush down the sides with egg and then roll the pastry over the filling, leaving the join underneath. Cut into the desired lengths and brush with egg.
- Place the sausage rolls on the baking trays, leaving a space in between each one. Bake for about 20 minutes, until the pastry is golden.