Sausage rolls are part of British culture, aren’t they? Our friends across the pond think they’re kinda weird – but then again, they’re also confused by beans on toast, another British institution. And, hey, I’m struggling with the idea of biscuits and gravy, whatever the hell that is…
Anyway, point is, everyone in the UK knows there’s nothing like a good sausage roll. Whether it’s a party, a picnic or just a delicious mid-morning Greggs, we are slaves to the humble snack of sausage meat wrapped in flaky puff pastry. But are they any good for you?
Well, no. Not really. Sure, they’re good for the soul in a warm, comforting way, but it’s safe to say they’re somewhat lacking in nutritional value – so I’ve cooked up my own #ThisGirlEats version!
Stuffed with a rich mushroom mixture, these rolls are already one step closer to that ‘Five A Day’ target. They’re also a real crowd-pleaser at get-togethers too; having a delicious vegan recipe to hand means more of your guests can enjoy the food. Everyone’s a winner!
1/2 Pack of Ready Rolled Puff Pasty (approx. 190g)
250g Mushrooms, Finely Chopped
1 Large Onion, Finely Chopped
2 tbsp Dark Soy Sauce
When cooking down the onions and mushrooms, add a generous helping of black pepper to the frying pan, as well as a pinch of salt (but not too much as the soy sauce already gives a salty flavour), dried garlic, dried thyme, and the tiniest pinch of dried chilli flakes for a lil’ kick.
So, this is how I did it…
1. Preheat the oven to 200°C (180°C fan) and line a baking tray with greaseproof paper, oil or cooking spray so the pastry won’t stick.
2. In a frying pan, cook the onion on a medium heat for around 5 minutes, until soft. Add the mushrooms, soy sauce and seasoning and fry for another 5 – 10 minutes, until the veggies are completely cooked down.
3. Remove the filling from the heat and leave to cool. Meanwhile, slice the pastry into two strips, each one around 3 1/2 inches wide. Brush the edges very lightly with oil and arrange the filling in a sausage-like shape length-ways down each strip of pastry.
4. Roll or fold the pastry strips over until the filling is fully encased. Brush with a very light dab of oil, place on baking tray and pop into the oven for 15 – 20 minutes, until light golden brown.
Tips & Tricks
- These are made to be a great vegan alternative to sausage rolls – but if you want to keep things more traditional, you can egg-wash the pastry top and edges instead of using oil.
- If you want an earthier taste and “meatier” texture to the rolls, throw in some very, very finely chopped walnuts.
- For an even smoother filling, blitz it in a food processor.