Sausage Rolls
Ingredients
- 1 package puff pastry defrosted
Sausage Filling
- 1 lb mixed mushrooms such as crimini, portobello and mini bella
- 1 large white or yellow onion roughly chopped
- 5 cloves garlic
- 1/4 cup vital wheat gluten
- 1 large egg use flax egg for vegan version
- 1 tbs fennel seeds
- 1 tbs dried ground sage same amount if using fresh sage
- 1 tsp salt
- 1 tbs pepper
- 1 tsp paprika
- 1 tsp thyme
- 1 tsp oregano
- 2 cubes vegetable or beef flavoured bouillon
- 2 tbs nutritional yeast
- 2 tbs olive oil
- 1 egg beaten to make and egg wash can replace with olive oil for vegan version
Instructions
- Defrost puff pastry and set aside. Preheat oven to 375℉ (190℃).
- In a food processor or high powered blender mix together half mushrooms, onion, and garlic. You may have to add some water to get it going. add in a few tablespoons at a time, and no more than what is needed.
- Roughly chop the other mushrooms and set aside.
- Once mushrooms and onions are minced together, add in the rest of the ingredients, minus the olive oil (vital wheat gluten, egg, fennel seeds, dried ground sage, salt, pepper, paprika, thyme, oregano, vegetable bouillon, and nutritional yeast).
- In a large frying pan heat up the olive oil on medium high heat. Add in the minced mushrooms and sauté for 3 minutes.
- Add in the blended mixture, lower the heat to medium low and sauté until all the water has evaporated and the mixture begins to thicken. This should take between 10-15 minutes, depending on how much moisture there is in the mushrooms and how much water was added for blending.
- While the mixture is sautéing, roll out the puff pastry until it is about half its original size. Make sure to flour the bottom, and add flour as needed to prevent it from sticking to the counter and rolling pin.
- Once the mushrooms have begun to thicken, remove it from the heat and allow to cool until it is workable. Make sure that it is cool enough that you can touch it and also cool enough not to melt the oil in the puff pastry.
- When cooled place the mixture in inch (2 cm) wide lines down the pastry. Make sure the lines are at least 2 inches (4 cm) apart from each other.
- Once you have placed all the mixture down, cut the puff pastry in between the lines of mushroom.
- Gently cover the mushroom with the puff pastry and seal the sides.
- Place the logs seam side down into a lined baking dish. Lightly brush some olive oil, or egg wash on top of the logs, and then you can optionally sprinkle with sesame seeds or any dried herbs you want.
- Cook for 40 minutes at 375℉ (190℃), or until golden brown.
- Remove from oven and allow to cool slightly before cutting into bite-sized pieces and serving.
Crispy sausage rolls are a great side dish or quick snack. This recipe is great to make a large batch of and have throughout the week. They will even last in the freezer for a few months!
Variations and Alternative Sausage Rolls
These can easily be made vegan if you ensure that the puff pastry you are buying is butter free. Also you will have to substitute the egg or an egg replacement. I’ve found that either a flax egg, or the Bob’s Red Mill egg replacer work best. I have a recipe here for flax eggs.
With all the vegan sausage replacements that are on the market, you can also replace the mushroom filling with your favourite sausage for an even easier option, and for those people who don’t like mushrooms.
Storage and Reheating
For storing the sausage rolls short term, make sure that they are in an airtight container or ziplock bag. You can store them cooked. When you want to reheat them, you can put them in a microwave for 3-5 minutes depending on yours. Or for a crispier option you can put them into a 350℉ (177℃) oven for 5-10 minutes, or until warmed through. They will last in the fridge for up to a week cooked.
If you want to keep them longer, you can freeze them in an airtight container or freezer bag. You can either freeze them cooked or uncooked.
If you freeze them cooked, make sure they have cooled off completely before storage. To reheat microwave for around 5 minutes at 45 second intervals to check on it, or place into a 350℉ (177℃) oven for 10 minutes or until cooked through.
If you freeze them uncooked, first freeze them on a baking sheet, making sure they are not touching, for at least 1 hour. You just want to make sure that the fat in the pastry is solid and will not stick together with other rolls. Then you can transfer into a airtight container or freezer bag for up to 3 months. They would probably last longer than that, but I haven’t tested it so can’t confirm. To cook from frozen, place into a place into a 375℉ (190℃) oven for 30 minutes or until golden brown on top and the pastry has puffed.
If you try this recipe out, let us know. We would love to see any photos you take of this recipe! Tag us @easyveggie.recipes on Instagram or comment down below!
