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!
|Makes:||60 bite size sausage rolls|
|Preparation Time:||30 minutes|
|Cooking time:||20 minutes|
- 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
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.
The assembled and cut rolls may be frozen prior ahead, and cooked from frozen allowing for a little extra cooking time.