Vegetarian Recipes

'SAUSAGE' ROLLS with FLAKY PASTRY

1 pack (14oz) Gimme Lean veggie sausage (soy based) or similar For the pastry:
1 medium onion
 8oz (2 cups) plain flour
1 teaspoon dried sage
 6oz (1.5 sticks) butter
1 egg, beaten with 1 tbsp milk
 A pinch of salt
Flour or breadcrumbs if required (see method)

METHOD

To make the pastry, put the butter in a freezer for at least 1/2 hour. Sift the flour and salt into a bowl. Hold the end of the butter in its wrapper or in wax paper and  grate it into the flour using a coarse grater, dipping it into the flour to make it easier to grate. You will be left with a mound of grated butter in the flour. Take a pastry blender or a palette knife and cut the butter into the flour until the mixture is crumbly. Don't use your hands. Now add enough cold water to form a dough that leaves the bowl clean, using your hands. Form the dough into a ball and put in in a plastic bag. Cool in the refrigerator for at least half an hour or overnight.

Chop the onion and puree it in a blender. In a large bowl, mix together the sausage 'meat', onion and sage. Add salt and pepper if desired. If the mixture is too wet, add flour or breadcrumbs to absorb the excess liquid. Mix well.

On a floured surface, roll out the pastry as thinly as possible, forming an oblong shape. Cut the oblong into three strips lengthwise. Make three long rolls of sausage mixture the same length as the pastry strips and place one down the center of each strip. Brush one edge of each strip with egg. Form rolls by folding the edges of the pastry over the sausage, folding the egg side last so that it seals the roll. Turn the rolls over so that the seam is underneath. Cut into individual rolls approximately two inches long. Snip two V-shapes into the top of each roll with scissors.

Place the rolls on a baking sheet and bake in a preheated oven, 425F, 220C, gas mark 7 for 25 minutes or until golden brown on top. Allow to cool slightly before serving or freezing. If reheating from frozen, heat at 375F, 190C. gas mark 5, for about 15 minutes or until the juices start to run. Serve with mustard to dip.

Adapted from Delia Smith's BBC "Look East" recipe - Mrs. Smith's Sausage Rolls with Flaky Pastry.
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