I made these sausage rolls for a picnic recently, and they went down really well. They are super easy and quick to make, and will please hardened meat-eating sausage roll lovers. The uncooked mixture looks bland and boring but it somehow transforms into really meaty (but not in a gross faux-meat kind of way) sausage rolls. Serve slightly warm with tomato sauce, although they’re also good when cold and part of a picnic.
I got this recipe from this website, and added a few of my own touches.
- 3 eggs, lightly beaten
- 125 g pecans, finely chopped
- 1 medium onion, finely chopped
- 1 tsp vegetable stock powder
- 1 ½ tsp crushed garlic
- 3 T soy sauce
- 1 tsp chilli flakes (optional)
- 1 T worcestershire sauce
- 250 g chunky cottage cheese
- 1 cup oats
- ½ cup breadcrumbs
- 3 rolls of ready-made puff pastry
- 2 beaten egg yolks
Heat the oven to 220C.
Combine all the filling ingredients.
You can either make mini sausage rolls or a couple of big ones that you can cut up after cooking. Small ones are good for taking on a picnic.
Cover a baking tray with baking paper and roll out sheet of puff pastry onto it. For big rolls, cut the puff pastry in half lengthways. Fill one vertical half of each rectangle with filling, and then wet the edges of the half with filling with a bit of water. Fold over the other half of the rectangle on top and seal closed by pushing down on the edges with a fork. Repeat with the other rectangle and other rolls of pastry. Make a couple of slashes with a knife on top of each roll, and brush over with beaten egg.
For small rolls, cut small rectangles. Fill one vertical half with filling, wet the edges of that half and pull the other half on top, sealing the edges with a fork. Make a couple of slashes on each roll and brush egg over.
Bake the rolls at 220C for 20 minutes.