Spicy Sausage Rolls

Jacqueline Meldrum
Three whole Spicy Sausage Rolls, slightly burnt, on a black baking tray on top of slightly ruffled beige hessian cloth
Serves Makes 6
Print recipe
  • Prep time 45 mins
  • Cook time 45 mins
  • Ready time 90 mins

A vegan version of a classic sausage roll, but with added spices.

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Ingredients

  • 1 tablespoon rapeseed oil, plus extra for brushing the pastry
  • 1 onion, chopped
  • 200 g vegan mince, frozen
  • 2 carrots, grated
  • 3 teaspoon ground cumin
  • 3 teaspoon onion granules
  • 3 teaspoon chilli powder
  • 2 teaspoon ground coriander
  • 1 teaspoon garlic salt
  • 300 ml vegetable stock
  • 100 g cashew nuts, chopped
  • freshly ground black pepper
  • 100 g porridge oats
  • 2 sheets of puff pastry, ready-rolled, vegan friendly

Method

Preheat the oven to 220°C/425°F/gas mark 7.

Sauté the onion in a large pan until it is soft and translucent. Add the mince, carrots and spices and mix well.

Add the stock and cook gently for 10-15 minutes until it has thickened.

Add the nuts and stir in, then whizz the mixture in a food processor until smooth. This isn’t essential, but it refines the texture. Empty into a bowl and stir in the oats.

Unroll the first pastry sheet. Leave it on the blue paper and sit it in front of you landscape. Fold it over from top to bottom to find the middle fold and cut.

On the top half, lay 3 long sausages of mixture down the length of the pasty. Leaving a gap in between.

Brush around the sausages with a little water and place the other piece of pastry on top and press firmly around the sausage shape to seal, then cut in between each.

Brush each sausage roll with a little rapeseed oil, then cut diagonal slits down each one, to let out the steam.

Place on 2 floured baking sheets and bake for 20-25 minutes until golden. Enjoy!

 

Additional notes

Recipe courtesy of Great British Chefs. Visit their site for more delicious vegan recipes.

“When my husband turned vegan, I soon exhausted my repertoire of vegan recipes and I turned to cookbooks for inspiration. Instead of inspiring me, these vegan cookbooks left me confused and frustrated and I never used any of them.

They were full of weird ingredients I had never heard of with funny names like tempeh, stevia powder, chia seeds, yacon syrup, lecithin granules and xanthan gum.

I am more familiar with these ingredients now, but at the time, I decided my vegan cooking and baking would be more natural with fresh produce and simple ingredients.

For my vegan recipe today, I decided to make a vegan version of a classic sausage roll, but with added spices. My family loved these and I hope you will love them too.”