Vegetarian Sausage Rolls
Party pleasers for all! Can be made in advance and kept in the fridge of freezer, then quickly brushed or baked!
Ingredients
- 130g walnuts
- 80g frozen spinach, squeezed to remove excess liquid and roughly chopped
- 5 carrots, roughly chopped
- 200g Greek Feta, crumbled
- 5 sprigs thyme, leaves picked
- 1 tsp ground coriander
- 1 tsp lemon juice
- 1 tbsp honey
- 1 tsp chilli flakes (optional)
- Puff pastry sheets, thawed
- 1 egg, beaten (for egg wash)
- Sesame seeds, to top
- Greek yoghurt, to serve
Method
- Preheat oven to 200°C.
- Toss carrots in olive oil and roast until tender, then allow to cool slightly.
- Into a food processor, add roasted carrots, walnuts, spinach, Greek feta, thyme, ground coriander, lemon juice, honey and chilli flakes (optional).
- Blitz until almost smooth, some texture remaining is good.
- Taste and season.
- Lay out one sheet of thawed puff pastry on a clean surface.
- Spoon the vegetarian sausage mixture along the left of the pastry, forming a long, even sausage shape.
- Brush one edge of each pastry strip with beaten egg. Fold the other edge over the filling and press firmly to seal. Roll the pastry over the filling, enclosing it completely.
- Repeat with the remaining pastry sheets and filling.
- Cut each long roll into smaller sausage rolls, whichever size you like, and place onto a lined baking tray.
- Brush the tops with beaten egg and sprinkle with sesame seeds.
- Bake for 20-25 minutes, until the pastry is puffed up and golden brown.
- Serve warm with Greek yoghurt, to dip