A vegetarian answer to the classic sausage roll. I can't promise there won't be any less carbs, or that you won't want to eat five slices. What I can promise is that this is packed with quite a few veggies as well as smoked Applewood Cheddar cheese - one of my faves. Since the Summer is hopefully on its little way, I've been trying out a few picnic recipes for your pack up. So without further ado... veggie (no) sausage rolls.
Makes two rolls
♥ One ready made puff pastry sheet, out of the fridge at room temperature.
♥ One carrot
♥ Three large button mushrooms
♥ One red onion
♥ Four spring onions
♥ 1 tbsp wholegrain mustard
♥ 125g cheese
♥ One free range egg, beaten
♥ Salt and pepper to season
Equipment; Baking tray.
Desirable but not essential; pastry brush and food processor.
Preheat your oven to 180 degrees c.
Step one. Using a food processor, or lots of chopping action, chop and blend together the carrot, spring onion, mushrooms, red onion and 100g of the cheese.
Step two. Season with mustard, salt and pepper to taste. Pour in around 90% of the beaten egg and stir, leaving a little left to glaze at the end.
Step three. Cut your puff pastry in half, into two rectangles. Lay on a non stick baking tray, or a normal baking tray with non stick greaseproof paper.
Step four. Lay your mix evenly along the pastry. Top with extra cheese!
Step five. Get out your best crimping skills. Slice diagonally across and glaze with the beaten egg.
Step six. Bake for 20-25 minutes, checking every so often that the pastry is cooking evenly. You may need to turn half way through. The rolls are done when the pastry is cooked through and golden on top.
If you liked these, you might also like my chorizo scotch eggs or easy peasy (cheesy) cheese twist recipe.