09/04/2019

Vegetarian Sausage Rolls

This recipe was given to me by my friend, Jane Lawless, and it appeared in our primary school fundraising cookbook - From the Heart 2003. It is a great example of a recipe that 'does the rounds' and is an excellent non-meat version of sausage rolls...you would never know! I have adjusted the method slightly from the original, and I like to make them bite-size as party pass arounds.

Makes:

60 bite size sausage rolls

Prep Time: 30 minutes

Cooking Time: 20 minutes

Download Recipe PDF

Ingredients

1 onion, chopped
1/4 cup continental parsley leaves
1/2 cup pecan nuts or other nuts
1 cup rolled oats
2 slices bread, torn into pieces
250g cottage cheese
2 eggs
2 tablespoons soy sauce
5 sheets frozen puff pastry sheets, thawed
milk, for brushing
sesame seeds, for sprinkling

Method

Place onion, parsley and nuts in a food processor and blend until finely chopped. Add bread and blend until crumbled. Add cottage cheese, eggs and soy sauce and blend until mixture is combined. Cut one puff pastry sheet in half to make 2 rectangles. Place spoonfuls of mixture along the long side of each rectangle. Roll up to enclose and form a roll. Cut each into 6 pieces (or longer if desired) and place on a baking tray. Repeat with remaining pastry and mixture. Brush with milk, sprinkle with seeds and bake at 200°C for 15-20 minutes until puffed and golden brown. Serve hot.

Tips

The assembled and cut rolls may be frozen prior ahead, and cooked from frozen allowing for a little extra cooking time.

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