Whenever I post a recipe for something less healthy, I usually feel the need to include a disclaimer about my diet normally involving vibrant, healthy, whole foods. Well not today! Yesterday was the second annual International Vegan Junk Food Day, an in its honour here is my unapologetically unhealthy sausage roll recipe.
Sausage rolls were the first thing I ever cooked for Mr Veg, so they hold a particularly special place in my heart. Delicious food and with no animals harmed, I think that’s a pretty good start to a new relationship.
It is entirely serendipitous that one sheet of puff pastry is exactly the right amount for one packet of sausage mix. It’s like the universe wants it to happen. If you wanted to make sausage rolls from other ingredients, roughly equal weights of pastry and filling would normally be a good place to start.
Recipe (makes 16 small or 8 large sausage rolls):
- 1 sheet ready-rolled puff pastry (375g) – store-bought puff pastry is usually vegan, but please check the ingredients first
- 1 packet of veggie sausage mix (150g dry weight)
- Herbs and spices (optional)
- A small amount of oil, for greasing the baking sheet
- A small amount of non-dairy milk, for brushing
- Preheat the oven to 200˚C. Lightly grease a large baking sheet.
- Make up the sausage mix according to the packet instructions. I like to jazz it up with extra herbs and spices, but this is optional.
- Unroll the pastry sheet. Leaving it on the backing paper for now, and cut it in half lengthwise.
- Spread half of the sausage mix lengthwise along the middle third of each pastry rectangle. This is the only slightly fiddly bit, I find it easiest to put small spoonfuls of the mixture along the pastry, and then spread it out with my fingers.
- Brush a small amount of non-dairy milk along one of the edges of the pastry; this will help the pastry stick together.
- Carefully take the edge of the pastry that you didn’t brush with milk, and fold it over the sausage mix.
- Continue rolling, so the edge you rolled onto the sausage mix now goes onto the edge you brushed with milk. This double layer of pastry (the seam) should stay underneath.
- Using a sharp knife, cut the rolls to your preferred size.
- Keeping the seam underneath, transfer the sausage rolls from the backing paper to the greased baking sheet. Prick each sausage roll with a fork to allow any steam to escape.
- To help the sausage rolls brown, brush each one lightly with more non-dairy milk.
- Bake for 25-30 minutes, until the pastry is cooked through and golden. Enjoy hot or cold.