This recipe is my very first attempt at making homemade sausage rolls and I have to say I’m quite pleased with the tasty result. I read a post recently over on Jennifer’s super veggie blog Delicieux for a delicious savoury tarte tatin and I knew I had to bake something pastry orientated asap to abate my cravings!!
The possibilities for vegetarian sausage rolls are kind of endless and I am a little excited by the idea of experimenting further. For fillings I plan on trying minced tofu or tempeh and of course homemade seitan sausage and with flavour profiles, anything from fresh or dried herbs to curry spices and beyond!!
For my first attempt at creating a veggie sausage roll I decided to go with the old faithful lentil. You could use brown lentils in place of the puy if you prefer and to save time you could try tinned. The lentils mixed up with breadcrumbs, apple, preserved lemon and fresh herbs make a super tasty and healthy filling.
Read-rolled puff pastry should be readily available in the freezer section of any supermarket and there are a few vegan or no dairy butter options available, also be sure to check the ingredients on the puff pastry for lard or suet .
This is quite a simple vegetarian sausage roll recipe perfect for entertaining; we served them up with a homemade mango chutney or try them with your favourite sauce and even the old classic tomato. A great handy snack or appetizer to pass around when you have friends and family over, perfect for the kiddies and adults alike!
Preparation time: 55mins
Makes 24 (not)sausage rolls
- 1 cup French (puy) lentils (or brown lentils)
- 3 cups vegetable broth or water
- 2 bay leaves
- 2 garlic cloves, peeled & smashed
- 1 large granny smith apple, cored & diced
- ½ preserved lemon
- 1 lemon, zest
- 2 tsp paprika
- 2 cups fresh wholemeal breadcrumbs (approx. 2 slices of bread)
- 2 tsp balsamic vinegar
- 2 tbs fresh chopped mint
- 1 tbs fresh chopped parsley
- 2 sheets of ready rolled puff pastry (thawed)
- 1 certified free-range egg (or 1 tbs cornflour/cornstarch)
- 2 tbs non-dairy or dairy milk
- cumin seeds and/or sesame seeds
Pre-heat the oven to 220°C/428°F
Rinse the lentils and add to a medium saucepan with the broth or water, bay leaves and garlic. Bring to a gentle simmer and continue to cook for 25 minutes until the liquid is absorbed and lentils tender. Remove from the heat and set aside to cool.
Meanwhile process the diced apple and preserved lemon in a food processor or by hand until coarsely minced. Add to a large bowl with the lemon zest, paprika, breadcrumbs, balsamic vinegar and fresh herbs.
Once the lentils are cool combine well with the other ingredients, using your hands to mince it all together. Don’t be too worried if the filling doesn’t come together like sausage meat, it will hold together in the pastry.
Whisk the egg or cornflour with the milk and set aside.
Lay the two sheet of puff pastry out on a lightly floured surface and cut evenly in half. Arrange a strip of the lentil mixture down the middle of each sheet of pastry.
Using a pastry brush, wash the egg/cornflour mixture down either side of the lentil filling. Carefully fold one edge over to seal the sausage roll; seal the edges including the ends and using the back of a fork press down gently to mark the edges. Brush the top of each sausage roll with a little more of the prepared wash and scatter over the cumin and/or sesame seeds.
Using a sharp knife carefully cut each sausage roll into 6 sections and arrange on a lightly greased baking tray. Bake in the pre-heated oven for 15 minutes until pastry is golden and puffed.
Remove from the oven and serve warm with your favourite sauce or chutney.
A great vegetarian twist on the classic sausage roll recipe, perfect for feeding the whole family and when entertaining, enjoy!!
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