This year is flying by so fast it’s scary, so much has happened and is happening at the moment, any time I get to spend sitting around, eating ad drinking with my friends is so treasured. I don’t want to spend all my time in the kitchen either, when friends drop around, so it’s good to have snacks like these vego sausage rolls in the freezer for times like these.
Finding time to do a blog post lately has been difficult as well, so whenever I find a few spare hours free I quickly take stock of what I have in the cupboard and see if I can rustle something up. It was lucky that I had all the ingredients at home to make these delicious morsels, especially as the filling can also be used as a vegetarian alternative in my Spiced Lamb Filo Cigars with Sumac and Preserved Lemon Yoghurt that I posted a few months ago and had a few of my vegetarian friends comment that they wished they could eat them. To do this, make the ‘mince’ mixture from this recipe, without the spices, and use in place of the lamb mince, simple!
To be honest, I think my favourite part of this recipe is actually the tomato sauce, I’ve been eating the leftover sauce on everything. It’s sweet and tart and so moreish. And so easy to make, with every ingredient roasted together in one tray and then simply blended. Add extra chilli for an awesome spicy breakfast sauce.
40g walnuts, roasted
400g french lentils, cooked
2 tablespoons olive oil
2 brown onion, diced
4 cloves garlic, crushed
500g mushrooms, chopped
4 tablespoons smoked paprika
4 tablespoons ground cumin
4 sheets puff pastry, thawed
1 egg, beaten
Black and white sesame seeds
5 tomatoes, quarted
2 small red capsicums, sliced
1 red onion, quarted
6 cloves garlic, peeled
1 tsp fresh thyme leaves
1/2 tsp chilli flakes
1/2 cup red wine vinegar
1/2 cup brown sugar
1 tablespoon balsamic vinegar
Salt and pepper
2 tablespoons olive oil
Pre-heat oven to 200 degrees Celsius.
To make the sauce, place all the ingredients in a small roasting pan so that the are close together and will steam rather than dry roast. Roast for about 45mins, stirring occasionally, until all vegetables are very soft. Remove from oven to cool slightly and then puree with a stick blender or in a food processor. Place in the fridge until needed.
Meanwhile, to make sausage rolls, heat olive oil in a frying pan over medium heat. Cook onion until soft, add garlic and mushrooms and sauté until mushrooms are cooked. Add the spices and fry, stirring, for about 30 secs. Remove from heat.
In a food processor, combine the cooled mushroom mixture, the walnuts and the lentils with some salt and pepper and process, scraping down the sides as you go, until mixture is well combined. Don’t over process though, as you still want a bit of texture.
Spread out the 4 pastry sheets on a clean and dry work surface. Cut each sheet in half horizontally. Divide the mixture between the 8 halves, along the bottom edge. Arrange into a sausage shape and roll up into a log, sealing with a brush of egg.
Cut each log into 4 and arrange on baking trays, 5cm apart. Brush with egg and sprinkle with sesame seeds.
Cook in oven for about 20-30mins, swapping trays halfway to ensure even colouring.
Remove from oven and allow to cool slightly before serving with the tomato sauce. If freezing, allow to fully cool before putting them in a sealed container in the freezer. They can be cooked from frozen whenever you feel the need!