Side Pannel
Vegetarian Sausage Rolls
Vegetarian Sausage Rolls
- Recipe Submitted by maryjosh on 12/28/2016
Ingredients List
- 1 x 320g (11.25oz) pack of ready-rolled puff pastry
- 200g (2 cups) grated mature cheddar cheese
- 50g (1 cup) panko breadcrumbs
- 5 spring onions/scallions, chopped
- 2 tbsp double/heavy cream
- ¼ tsp black pepper
- ¼ tsp paprika
- 1 egg, lightly whisked
Directions
Preheat the oven to 220c/425f.
Roll out the pastry and cut lengthways into two rectangles.
In a large bowl, mix together the cheese, breadcrumbs, spring onions, cream, black pepper and paprika. Divide the mixture into two and dot the mixture in a long strip long the length of each piece of pastry (so it looks like you have one long sausage in the center of each of the pastry lengths). Make sure the mixture reaches right up to the ends. Use your fingers to squash it into more of a sausage shape.
Take one of the lengths of pastry, so it's lying on the surface, horizontally in front of you. Brush a little of the beaten egg onto the top edge of the pastry - all along the length. Then starting from the bottom edge, roll the pastry up with the cheese mixture in the middle. Try to make sure it's quite tight. The egg you brushed on should help the pastry stick together when rolled up. Repeat with the other length of pastry.
Use a fork to squash down the seam of the rolls - so it sticks better, then turn the rolls over, so that the seam is at the bottom.
Now brush egg wash over the length of both rolls. Cut each roll into 10-12 pieces, then prick the top of each one with a fork.
Place the little rolls onto a large baking tray - making sure there's a little bit of room around each roll (as they will expand in the oven).
Then place in the oven for 12-15 minutes until golden brown.
Serve warm, or cold.
Roll out the pastry and cut lengthways into two rectangles.
In a large bowl, mix together the cheese, breadcrumbs, spring onions, cream, black pepper and paprika. Divide the mixture into two and dot the mixture in a long strip long the length of each piece of pastry (so it looks like you have one long sausage in the center of each of the pastry lengths). Make sure the mixture reaches right up to the ends. Use your fingers to squash it into more of a sausage shape.
Take one of the lengths of pastry, so it's lying on the surface, horizontally in front of you. Brush a little of the beaten egg onto the top edge of the pastry - all along the length. Then starting from the bottom edge, roll the pastry up with the cheese mixture in the middle. Try to make sure it's quite tight. The egg you brushed on should help the pastry stick together when rolled up. Repeat with the other length of pastry.
Use a fork to squash down the seam of the rolls - so it sticks better, then turn the rolls over, so that the seam is at the bottom.
Now brush egg wash over the length of both rolls. Cut each roll into 10-12 pieces, then prick the top of each one with a fork.
Place the little rolls onto a large baking tray - making sure there's a little bit of room around each roll (as they will expand in the oven).
Then place in the oven for 12-15 minutes until golden brown.
Serve warm, or cold.
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