Shortcrust pastry is filled with homemade Cumberland style mock sausage meat, blended with fried onion and wholegrain mustard, then topped with sesame seeds. This classic British snack food is packed with savoury flavour, and they’re delicious hot or cold. The crumbly, rich shortcrust pastry makes a tasty change from the more traditional puff pastry. I love topping sausage rolls with sesame seeds before baking. The seeds toast as they bake in the oven, and give these sausage rolls a lovely little pop of toasted sesame flavour
Yield; 24 mini sausage rolls Cook time; 40 minutes
You’ll need;
- 300g of cooked Cumberland sausage, I used my Cumberland seitan recipe
- One tablespoon of oil
- One medium brown onion (roughly 200g), thinly sliced
- 375g shortcrust pastry
- One tablespoon of wholegrain mustard
- 50ml water
- A couple of tablespoons of plant-based milk, for sealing and glazing
- Half a teaspoon of both black sesame seeds and white sesame seeds
Method;
- Start by heating the oil in a frying pan over a medium heat. Once it’s warmed up, add the onion and fry for 15-20 minutes, stirring every now and then. Once the onion is very soft, pop it into a food processor/blender
- To the blender, add the Cumberland sausage, mustard and water. You may not need all the water, so add half and add more if needed. Blend until the mixture is smooth
- Allow the pastry to come to room temperature and carefully unroll it. Slice the pastry into half horizontally, then into 24 strips (12 equal sized pieces in each half of the pastry)
- Roll a small ball of sausage “meat” and place it on the centre of each piece of pastry. Fold the pastry over the sausage “meat”, then brush the other half of the pastry with a little milk, then fold this over the filling, sealing the pastry
- Finally brush each roll with more milk, sprinkle with the sesame seeds, and bake at 200°C/180°C fan assisted for 18-20 minutes
- Allow the sausage rolls to cool for five minutes before serving
Bethany's Vegan Kitchen 