Sausage rolls are another crowd favourite. Who doesn’t love grabbing a sausage roll at a party, dipping it in cold tomato sauce and biting into that flaky pastry? A good sausage roll has that rich and flavoursome filling, so I set about adapting a traditional sausage roll recipe into ah-hem… not-sausage rolls.
This recipe has nutmeat in it, and I bet most people are wondering what this is. Nuts in a tin you say? It is a strange substance made from peanuts that looks a bit like cat food (geez I’m really selling this to you, right?) It is tricky to get out of the tin so you kinda need to stab at it to get it out. Also,please note that you can get the Vegie Delights Nutmeat at most commercial supermarkets, but I do find that it is always on the very bottom shelf which means that you have probably walked past it a thousand times and never noticed it. I think it is the health-food/gluten-free/free-from section.
This recipe makes 8 long sausage rolls.
• 1 pack puff pastry (should need about 4 sheets)
• 1 can of Vegie Delights nutmeat (available at Coles, Woolworths and IGA)
• 4 cloves garlic (finely chopped)
• 2 red onions (finely diced)
• 2 large carrots (grated)
• 1 small zucchini (grated)
• 1 cup bread crumbs
• 4 tbsp tomato paste
• 4 tablespoons soy sauce
• 2 tablespoons Tamari sauce OR Worcestershire sauce* (make sure it has no anchovies in it!)
• 1 heaped tsp cumin
• 1 heaped tsp paprika
• 1 heaped tsp mixed herbs
To make the nutmeat mix:
1. Blitz the tin of nutmeat in the food processor just to break up (don’t overdo).
2. In a large pot saute the garlic and onions.
3. Add the grated carrots and zucchini and cook for five minutes or until soft.
4. Add the nutmeat, tomato paste, sauces and spices to the pot. Stir everything well to combine.
5. Get the pastry out of the freezer to start defrosting.
6. Cook for a further 10 mins, tasting and adjusting seasoning if required.
7. Take the mixture off the heat and add in the breadcrumbs.
(Add a little at a time as you don’t want the mixture to be too dry or too runny – add accordingly).
8. Mix well and allow to cool.
To make the sausage rolls:
1. Preheat the oven to 180 degrees Celsius.
2. Put baking paper on large trays.
3. Lay out each pastry sheet on bench (use the plastic that comes between each sheet of pastry) and cut each sheet in half.
4. Put a line of the mixture down the middle of each half sheet of pastry.
5. Roll one side of the pastry over the mixture and continue rolling until completely sealed. Make sure the crease is on the bottom when baking. To be honest, they will look kind of floppy and ugly but they look great when cooked and that is all that matters!
6. Brush with soy milk and sprinkle poppy or sesame seeds on top (or nothing if you like them plain). Cut each roll into 5 or 6 depending on how big you want them to be.
7. Place on baking tray 2cm apart and bake for about 15-20 minutes or until golden brown. All of the mixture has been cooked so really the pastry just needs to cook.
8. Serve with tommy sauce and enjoy!