I have never made a veggie version of sausage rolls before, see I am actually rather fond of properly made pork ones when not in veggie phase but some bought outside of home are often rather questionable in their quality and after trying a truly awful, dry and claggy vegetarian sausage roll from a health food shop, it was time to embark on my own.. plus I was making these prior to going to see my wonderful auntie in the west country, who also by chance is a vegetarian so I thought she wouldn’t mind at all being a guinea pig! So I lovingly made these up from scratch, parcelled up and took them for a road trip!
Considering they are my first ever attempt at a veggie friendly sausage roll, I am super happy with them, plus everyone loved them! The spicing was perfect – hints of chilli, cinnamon and more from the Baharat seasoning, which was randomly picked up last year on holiday in Jersey, the filling texture was chunky but still fine enough to munch without pulling half the filling out and the vegetables all complemented each other very well. Wrapped in a loving puff pastry blanket what more you can want?
This will make enough for 13 generous cocktail sized sausage rolls – simply double up the filling to use the whole pastry sheet up!
1 puff pastry ready rolled sheet, halved down the middle to form two long rectangles (do this whilst still rolled! Mine was bought from Sainsbury's)
200g chestnut mushrooms, roughly chopped
2 cloves garlic, finely chopped
½ red onion, finely chopped
½ red romano pepper, diced
1 medium carrot, coarsely grated
100g cooked black eyed beans
1.5tsp baharat seasoning
1 egg, beaten
Poppyseeds, to decorate
Heat 1 tsp of oil in a pan, gently cook the onion until softened, stir through the mushrooms, carrot and pepper, and cook for about 10 minutes, sweating them down – be careful not to burn them, stir through the garlic, baharat, and the beans and heat through, press down lightly to gently mash the beans, season to taste with salt and pepper – the mixture should be fairly dry looking and well mixed. Remove from the heat and allow to cool down.
Pre-heat the oven to I would approximate at about 200o - my oven has been on the blink for some time (and housing company apparently deny) so mine was 240o on the dial..
Open out the pastry sheet, brush the top and bottom halves with the beaten egg. Arrange the cooled mixture down the middle keeping it well together, to form a long sausage, pat down to form a column of sorts.
Gently pull up the bottom half of the pastry over the mixture, brush the top with more egg and pull up the top side, gently teasing over – you want about a centimetre or so of overlap. Brush all over with egg and sprinkle with poppyseed's. Gently press the knife almost through to the bottom to form slices, on the nice sheet they provide with the pastry.
Bake for about 25-30 minutes or until the pastry has puffed up and cooked through. Allow to cool on the tray for ten minutes before transferring to a wire rack.
Serve warm. If they get the chance to cool that far! They can also be reheated in a warm oven for about 10-15 minutes. Oh and they travel well too!
Perfect for picnics, late brunches..snacks and light lunches too! Pretty much no excuse needed really.
I am sending these over to Treat Petite for November held by Cakeyboi and this months host The Baking Explorer - as mentioned above I made these with my Auntie T in my mind - all through my up's, down's and frankly inside out stages she has been my rock and its lovely to say thank you in the best way I know how - baking something that tastes great!
My veggie rolls are perfect for all the family - and for the great Family Foodies challenge, which has gone Vegetarian for November and so I have sent them over to the lovely hosts Eat Your Veg and Bangers & Mash