puff pastry sheets
1 Tbsp olive oil
1 onion, finely diced
800g diced veggies – I used 2 med carrots, 1 large zucchini and a 1/4 cauliflower.
(could also include diced potatoes, mushrooms…)
150g strong cheddar, grated
50g parmesan, finely grated
1 Tbsp thyme
1-2 Tbsp seeded mustard
salt and pepper
good pinch cayenne pepper
1 egg, beaten
sprinkle sesame seeds / poppy seeds
We’ve had to scour the internet to find these beauties – unfortunately there’s no distant relative with a famous veggie sausie roll tradition to share with you. But perhaps we’ll be starting our own with this recipe! (It was found alongside nauseating clickbait over here). These aren’t trying to be sneaky we-can’t-believe-they’re-not-meat sausage rolls. Certainly delicious, but the veggies are obvious – if you need them more covert try blitzing first. But honestly, these vegetarian rolls are so beloved a dollop of real sauce on top and we promise they’ll all be back for more.
Should make about 25 – 30 small rolls.
Veggie Sausage Rolls
Heat the olive oil in a large frypan or saucepan, and gently cook the onion. Add the finely diced veggies and cook together, along with the thyme. When softened and looking totally edible transfer the veggies into a large bowl, season well with salt and pepper, and add the cayenne and seeded mustard. Stir in the grated cheese.
Preheat the oven to 200ºC. Roll out a defrosted pastry sheet and run a knife down the centre to create 2 long rectangles. Run a line of veggie mix down one side, and dab the edge with the beaten egg before folding the pastry over the veggies. Press the edge firmly and roll the whole thing so the seam is underneath. Slice the roll into the size pieces you like and transfer them to a lightly greased baking tray. Using a pastry brush, go over the top with more of the egg mix and sprinkle seeds on top.
Repeat with the remaining pastry and filling, and bake for 20-25 minutes (200ºC fan forced).