Sausage Roll

Healthier (but still delicious) version of the Greggs sausage roll! Adapted from the Exceedingly Vegan recipe.

Yields1 Serving
Prep Time30 minsCook Time25 minsTotal Time55 mins

 100g walnuts
 1 red onion, finely chopped
 250g closed cup white mushrooms, chopped
 5 large sun-dried tomatoes in oil
 1 tbsp miso passte
 75g breadcrumbs
 1 tsp smoked paprika powder
 1 tsp garlic granules
 1 tsp sage
 1 tsp celery salt
 Pepper to taste
 1 flax egg (1 tbsp flax + 3 tbsp water whisked and chilled for 20 mins)
 Black sesame seeds (optional)
 1 large sheet ready-made Puff pastry (most are vegan)

1

Add 100g of walnuts into a food processor until you get a coarse flour. Transfer to a large bowl

2

Sauté the onion in oil until softened and then add the mushrooms and cook both until the liquid has evaporated and it becomes a sticky mass.

3

Add both to the food processor together with 5 sun-dried tomatoes in oil and 1 tbsp miso paste.

4

Process until it becomes smooth and add it to the bowl with the walnut flour.

5

Add all other ingredients (apart from pastry!) into the bowl as well and mix together until you get a sticky dough-like mix.

6

Split mixture into quarters then roll them out on a wooden board to create 4 sausage shapes.

7

Cut pastry into quarters

8

Roll a sausage into each quarter and then fold in the ends so it's encased on all sides. Flatten a tiny bit with your hands and press down each edge with fork.

9

Then make small horizontal or diagonal cuts along top. (You can add black sesame seeds to the top here for decoration)

10

Place on a baking tray lined with a baking paper and bake in the preheated oven at 180C for 25 min until the puff pastry has a nice golden glow.

Ingredients

 100g walnuts
 1 red onion, finely chopped
 250g closed cup white mushrooms, chopped
 5 large sun-dried tomatoes in oil
 1 tbsp miso passte
 75g breadcrumbs
 1 tsp smoked paprika powder
 1 tsp garlic granules
 1 tsp sage
 1 tsp celery salt
 Pepper to taste
 1 flax egg (1 tbsp flax + 3 tbsp water whisked and chilled for 20 mins)
 Black sesame seeds (optional)
 1 large sheet ready-made Puff pastry (most are vegan)

Directions

1

Add 100g of walnuts into a food processor until you get a coarse flour. Transfer to a large bowl

2

Sauté the onion in oil until softened and then add the mushrooms and cook both until the liquid has evaporated and it becomes a sticky mass.

3

Add both to the food processor together with 5 sun-dried tomatoes in oil and 1 tbsp miso paste.

4

Process until it becomes smooth and add it to the bowl with the walnut flour.

5

Add all other ingredients (apart from pastry!) into the bowl as well and mix together until you get a sticky dough-like mix.

6

Split mixture into quarters then roll them out on a wooden board to create 4 sausage shapes.

7

Cut pastry into quarters

8

Roll a sausage into each quarter and then fold in the ends so it's encased on all sides. Flatten a tiny bit with your hands and press down each edge with fork.

9

Then make small horizontal or diagonal cuts along top. (You can add black sesame seeds to the top here for decoration)

10

Place on a baking tray lined with a baking paper and bake in the preheated oven at 180C for 25 min until the puff pastry has a nice golden glow.

Sausage Roll

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