Ahh the humble sausage roll. Full of who-knows-what and definitely not very good for you. We've had party sausage rolls at both the kids' birthday parties and they do bring back memories of childhood. Both my boys seem to like the pastry and accompanying tomato sauce the best anyway so I had my fingers crossed they wouldn't miss the meaty filling with this vegetarian version.
The original recipe contains chopped pecans and I had planned on soaking some almonds to use instead, but we got home late so that wasn't an option. Although I think chickpeas would work here too I decided to use chopped mushrooms and was really happy with the result.
The house smelled wonderful while these were cooking and we could hardly wait for them to cool down to tuck in. The verdict? Hubby loved them, the boys asked for seconds and then thirds ... definitely a winner and a great start to the week. Enjoy!
Vegetarian Sausage Rolls
Adapted from Green Gourmet Giraffe
250g cottage cheese
1 medium onion, finely diced
1 cup finely diced mushrooms
1 clove garlic, crushed
1/2 cup rolled oats
1/2 cup rolled quinoa
1/2 cup breadcrumbs
2 tbs soy sauce
1 heaped ts vege stock powder
3 sheets puff pastry
1 extra egg, beaten for glaze
Sesame seeds for sprinkling
Preheat the oven to 220 / 200 degrees celsius. Thaw out the pastry and set aside.
Combine all filling ingredients in a large bowl and mix well to combine.
Place one sheet of pastry on a flat surface and slice in half to form 2 rectangles. Spoon the filling mix down the middle third of each rectangle, lengthways. Brush one edge of each rectangle with beaten egg. Fold the long edge nearest to you over the top of the filling then overlap with the glazed edge. Place on a baking tray lined with baking paper, seam side down. Repeat with the remaining 2 sheets of pastry.
Brush the top of each non-sausage roll with beaten egg and sprinkle with sesame seeds. Use a sharp knife to mark the top of the pastry where you would like to cut them after they are cooked, in halves, thirds or quarters.
Bake the rolls for 20-25 minutes or until golden brown and cooked through. Allow to cool for 5 minutes before serving with salad and tomato sauce.