Vegetarian Sausage Rolls (from Where’s the Beef)

By hmp13

Ingredients

• 3 eggs, lightly beaten
• 1 cup (125g) pecans, chopped finely
• 1 medium to large onion, finely chopped
• 1 vegetable stock cube (I used 1 tsp of stock powder)
• 1 clove of garlic, crushed
• 3 tablespoons soy sauce (I used 2 tbsp tamari)
• 250 g cottage cheese
• 1 cup rolled oats
• 1/2 cup breadcrumbs
• 3 to 4 sheets of ready-rolled 25 x 25cm puff pastry
• Beaten egg for glaze
• Sesame seeds for sprinkling (optional)

Preparation

Step 1

Combine all filling ingredients in a mixing bowl.

Thaw 3 to 4 sheets of ready-rolled puff pastry. Place the first sheet on a flat surface and cut it in half, into two rectangles. Spoon the non-sausage mix down the centre third of each rectangle. Brush one long edge with beaten egg and fold in the long edges so the one with beaten egg overlaps the other edge.

Repeat with other pieces of puff pastry. Brush with beaten egg (or milk) and sprinkle with sesame seeds. Place sausage rolls seam down on a greased or baking-paper lined baking tray. Use a sharp knife to slash marks across the pastry. You can use the knife marks to indicate where to cut them after cooking (halves, thirds or quarters) and/or to make decorative marks

Fill all the pastry and bake sausage rolls at 220C for 20 minutes. I cut up the sausage rolls after they are cooked so the ends don’t dry out too much. The ones that you want to eat now should be kept in the oven for an additional 10 minutes or til golden brown.

Take out any rolls that you don’t want to eat and cool. These can be frozen for later. The leftovers can go straight from the freezer into a 220 C oven to cook for 15 minutes.

Serve with tomato sauce.