These little gems are great to have in the freezer. Just pop them in the oven and you have yourself a healthy veggie sausage roll in 20 minutes. Instead of meat, we used a mix of lentils, chickpeas, cashew nuts and sun-dried tomatoes. They are really great on their own, but they’re also pretty delicious dipped in some good old tomato sauce.
Veggie Sausage Rolls
1 clove Garlic
1 tin Lentils (rinsed & drained)
1 tin Chickpeas (rinsed & drained)
1/3 cup Raw cashews
1 tbs Sun-dried tomato
Handful fresh parsley
2 tbs Soy sauce
Salt to taste
3 sheets Puff pastry
1 egg & sesame seeds
Preheat oven to 180°C
Line a large backing tray with foil and brush with some olive oil so they won’t stick.
Roughly chop the onion, garlic and carrot.
Fry the onion and garlic in some olive oil till its softened and is turning a lovely golden colour.
Add the carrot and cook for another 5 minutes.
Transfer to a blender, and add the lentils, chickpeas, cashew nuts, sun-dried tomatoes, parsley and salt.
Blend together till everything is mixed well. Make sure you don’t over mix, you want to have a few chunky bits in there.
Do a taste test and check is salt is needed.
Slice the pastry sheets into 2 , across the short side.
Spoon a thick line of the mixture at the bottom of the puff pastry, roll it up and make sure the join is sitting on the bottom.
Cut 3cm slice using a serrated knife and place onto the prepared baking tray.
Brush with egg and sprinkle with sesame seeds.
Bake for 15-20 minutes.
Store in the fridge for up to 3 days. We also like to freeze them once we have cut and sprinkled them. Just pop them on some baking paper and freeze. Once they are frozen hard, place in a ziplock bag. Bake for 20 minutes from frozen.