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Vegetarian sausage rolls (with vegan option)
Vegetarian sausage rolls (with vegan option)
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Experienced chef with 3 bestselling cookbooks. Ready to transform your recipe into a culinary masterpiece. Let's elevate this dish together!
Ingredients:
  • 250.00 ml zucchini, coarsely cut
  • 250.00 ml carrot, peeled, roughly cut
  • 115.00 gm walnuts
  • 250.00 ml dried breadcrumbs
  • 4 cloves garlic
  • 2 handfuls fresh herbs (parsley, basil, oregano or coriander)
  • 3 eggs, lightly beaten (see notes for vegan option)
  • 10.00 gm ground cumin
  • 3 tsp ground coriander
  • 2 tsp caraway
  • 1 tsp cayenne pepper, optional
  • Salt and Pepper, to taste
  • 3 sheets puff pastry
  • 1 egg, extra
Instructions:
  • Preheat the oven to 180 degrees Celsius.
  • Squeeze the zucchini to drain it, then let it rest in a colander.
  • Add the vegetables, garlic, herbs, and nuts to a food processor individually and pulse until finely chopped.
  • Combine the chopped ingredients, 3 beaten eggs, breadcrumbs, cumin, coriander, caraway, chili, pepper, and a generous pinch of salt in a bowl, blending well.
  • Prepare 3 sheets of puff pastry by cutting each in half lengthwise to make 6 rectangles. Spoon 1/6 of the mixture onto the bottom third of each rectangle. Fold the pastry over and seal by brushing egg wash on the edges. Repeat for all rectangles. Brush each roll with egg wash, make small cuts on top for steam to escape, and slice into 6 mini sausage rolls or 3 larger rolls.
  • Bake for 20-25 minutes or until the pastry is beautifully puffed and golden. Slice into desired portions.
  • Enjoy with a side of tomato chutney or tomato sauce.

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