For me, sausage rolls come out 2 times during the year; picnics and Christmas! While I do love a meat-based sausage roll, I wanted to create something which non-meat eaters could also enjoy without simply turning to a ready-made vegetarian sausage. This also means I’m having the benefit of plant foods, and less processed red meat which we know can be bad for our health.
You can make a bigger batch of these, partially cook them for 15 minutes and then reheat before your guests arrive for 10 minutes. Alternatively, you can freeze them down for longer-term storage. Simply cook from frozen for 15-18 minutes till crisp and piping hot.
These are also perfect for young children as they are naturally lower in salt in comparison to most shop-bought sausage rolls. Additionally, they are a softer texture inside in comparison to meat, which might be more pleasing to younger children.
To make the sausage rolls egg-free, swap the egg glaze for a milk-wash glaze.
- 5g dried mushrooms
- 50ml boiling water
- 1 tbsp rapeseed oil
- 1 onion, finely sliced
- 2 garlic cloves, finely chopped
- 250g mushrooms, finely chopped
- 200g firm tofu
- 10 sprigs thyme
- 2 sprigs sage
- 1 tsp pepper
- 1/4 tsp nutmeg
- 250g ricotta
- 50g breadcrumbs
- 1 sheet puff pastry
- 1 egg, beaten
- a few pinches of seeds e.g. nigella seeds, sesame seeds
- Pour the boiling water over the dried mushrooms to rehydrate them.
- Meanwhile, heat the oil in a saucepan and cook the onion for 5 minutes over a low heat till soft and translucent. Add the garlic and cook for a further 2 minutes.
- Add the fresh and rehydrated mushrooms to the onion mixture and cook till all the liquid evaporates off.
- Add the tofu, herbs and spices and cook till dry again.
- Drain any excess liquid off the ricotta. Add to a large mixing bowl with the breadcrumbs and the mushroom mixture. Mix well and allow to fully cool to fridge temperature.
- Preheat the oven to 180°C fan/ 200°C convection
- Meanwhile, cut the pastry sheet into 2 pieces through the longer edge to create two smaller rectangles. Shape the mushroom mixture into the centre of the two pieces of pastry, leaving a large gap on either long edge.
- Using the egg, paint across one edge to act as glue. Take the edge without the egg on it and fold it over the mushroom mixture, rolling it onto the egg-washed edge to seal.
- Cut each log into 6 pieces and place on a lined baking tray. Brush the tops with the remaining egg wash and sprinkle with seeds.
- Bake in the oven for 25 minutes till golden brown and crispy.
- Enjoy hot, or cold
Per sausage roll: 255kcal/ 16g fat/ 7.3g saturated fat/ 14g carbohydrates/ 2.1g fibre/ 12g protein