Vegetarian sausage rolls
These are a now going to be an essential part of our family Christmas
Servings: 20 sausage rolls
Ingredients
- 200 g chestnut mushrooms finely choopped
- 3 tbsp olive oil
- 2 leeks finely chopped
- 2 large garlic cloves crushed
- 1 tbsp sage finely chopped
- 1 tbsp brown rice miso
- 2 tsp Dijon mustard
- 30 g chestnuts very finely chopped
- 50 g dried cranberries
- 60 g mature cheddar grated
- 70 g fresh white breadcrumbs
- 400 g Shortcrust pastry
- 1 medium egg light beaten to glaze
Instructions
- Put the cranberries in a bowl and soak in boiling water for ten minutes.
- Put half the olive oil in a large frying pan and add the leeks along with a pinch of salt. Fry gently for 15 mins or until softened and golden brown. Scrape the leeks out of the pan and into a bowl.
- Heat the remaining oil in the pan and fry the mushrooms for 10 mins over a medium heat. Add the garlic, sage, miso and mustard and fry for another minute, then leave to cool slightly.
- Heat the oven to 200C/180C fan/gas 6. Combine the mushroom mixture with the leeks in a bowl, add the chestnuts, cranberries, cheese and breadcrumbs. Season lightly to taste (the miso and leeks will add salt, so don’t add too much) and work everything together until you have a slightly stodgy mixture.
- Roll out half the pastry so it is pretty thin and about 30 cm - 40 cm across and 10-15 cm wide. Cut the long edge so it is a straight line.
- Use your hands to form sections of sausage about 3cm wide and lay along the front edge of the pastry. Roll the pastry over around the sausage until the straight edge meets the pastry .. and your sausage meat is encased.
- Now cut the back edge of the pastry so that you have an overlap of about 1cm. Brush this pastry with egg yolk and then roll the sausage roll over the eggy pastry and push down slightly to seal.
- Brush the top of the pastry with egg yolk and then cut the roll into pieces about 3cm wide ... though this bit is entirely your preference.
- Lay on a greased sheet and bake in the oven for 25-30 mins until deep, golden brown. Allow to cool a little before eating.
Notes
Based very heavily on this recipe : https://www.bbcgoodfood.com/recipes/vegetarian-sausage-rolls