Vegan Sausage Rolls are a delicious twist on the classic savoury pastry, with a richly seasoned chestnut mushroom, leek and chestnut filling wrapped in flaky puff pastry. This plant-based version is perfect for those looking for a meat-free alternative without compromising on taste or texture.
Ingredients:
- 250g chestnut mushrooms
- 3 tablespoons olive oil
- 2 leeks, finely chopped
- 2 large cloves of garlic, crushed
- 1tbsp finely chopped sage leaves
- 1 tbsp brown rice miso
- 2 tbsp Dijon mustard
- 30g chestnuts, very finely sliced
- 70g fresh white breadcrumbs
- 1 x 320g sheet of ready rolled puff pastry (not the all butter version)
- Plain flour, to dust
- Dairy-free milk (such as soya), for glazing
Method of cooking:
Preheat the oven to 200°C (fan 180°C). Line a baking tray with baking paper.
In a food processor, pulse the chestnut mushrooms until finely chopped (but not pureed).
Heat 2 tablespoons of olive oil in a large frying pan over a medium heat.
Add the chopped leek and crushed garlic. Cook for about 5 minutes, stirring occasionally, until soft.
Add the chopped mushrooms and chopped sage leaves. Cook for a further 5-7 minutes, until the mushrooms have released their moisture and most of the liquid has evaporated.
Stir in the brown rice miso and Dijon mustard and cook for a further minute until well combined.
Remove from the heat and stir in the finely chopped chestnuts and fresh breadcrumbs. Season to taste with salt and pepper. Leave to cool slightly.
Dust a clean work surface with plain flour. Unroll the pastry sheet onto the floured surface.
Cut the pastry lengthways into two equal strips.
Divide the mushroom mixture into two portions. Spread each portion along the length of each strip of pastry, leaving a small border along one edge.
Brush the edge with non-dairy milk.
Roll each pastry strip tightly over the filling, sealing at the milked edge.
Use a sharp knife to cut each long roll into smaller sausage rolls about 5-6cm long.
Place each roll on the prepared baking tray, seam side down.
Brush the tops of the sausage rolls with non-dairy milk to glaze.
Using a sharp knife, make small diagonal cuts across the top of each roll (optional).
Bake in a preheated oven for 20-25 minutes or until golden brown and crispy.
Remove from the oven and allow to cool slightly on a wire rack before serving warm or at room temperature.
