Seasoned pork style sausage “meat” wrapped in golden, flaky puff pastry, topped with toasted sesame seeds. Served with cayenne and cranberry sauce, this is great tear and share Christmas food
Yield; 12 large rolls Cook time; 45 minutes
You’ll need;
- One tablespoon of oil
- Two small brown onions, peeled and sliced
- 280g mock meat, I used No Pork by Dopsu which I bought from Tesco, they’re also available from Morrisons and ASDA
- Salt and black pepper to taste
- Half a teaspoon of ground fennel
- Half a teaspoon of dried sage
- 375g pre-rolled puff pastry
- A few tablespoons of plant milk
- A couple of teaspoons of sesame seeds
Method;
- Heat the oil in a frying pan over a medium heat, once it’s come to temperature, add the onion and cook for five minutes. Next add the mock meat, fennel, sage, and season to taste with salt and pepper. Cook for another ten minutes, stirring every now and then
- Once the onions are soft, and the mock meat is cooked, pop it into a food processor and blend it until smooth
- Allow the puff pastry to come to room temperature and then gently unroll it. Shape the mock meat and onion mix into one long piece, it may help if you wet your hands a little, so it doesn’t stick to your hands. Place the sausage mix down the middle of the pastry. Brush the pastry with plant milk, then fold each side over the filling
- Next, place the pastry on to a floured surface, seal side down, and cut it into 12 pieces, ensuring not to cut all the way through. Twist it into a wreath shape, then place it onto a lined baking tray. Brush the pastry with a little more plant milk and sesame seeds
- Bake it at 200°C/180°C fan assisted for 25-35 minutes, or until golden brown. Allow it to cool on the baking tray for at least 10 minutes before serving. It’s lovely eaten warm or at room temperature
I served this with a cayenne & cranberry sweet heat sauce by MAHI, which you can get from their website, or from Ocado, or Amazon. The sweetness and spice from the sauce went beautifully with the sausage rolls
You could also serve them with pickle, relish, a tomato based sauce, or a vegan “honey” mustard dip, they would all work well with this too
Bethany's Vegan Kitchen 