Whilst I enjoy cooking and eating meat free dishes, I’m not a huge fan of vegetarian food masquerading as meat. Having said this, these sausage rolls are a rare exception and they’re an absolute godsend when catering for my own family which includes both die-hard vegetarians and die-hard meat eaters. Even my staunchly carnivorous father can’t believe how tasty they are. They are also great for children’s parties (which is what the ones pictured above were made for).
I have made the original meat version but these are better in my opinion. Vegetarian sausages have a lower fat content which means the pastry stays crisp and dry (rather than swimming in a small pool of grease).
First you need to make a batch of Delia Smith’s quick flaky pastry which is pretty foolproof and can also be used for topping sweet and savoury pies.
Delia Smith’s quick flaky pastry (from her ‘Complete Cookery Course’)
- 170g of Stork block margarine (this is apparently dairy free and so also suitable for vegans or those on a diary free diet)
- 225g plain flour
- Cold water
Weigh out the margarine, wrap it in a piece of tin foil and place in the freezer for 30 minutes to harden up.
In a large bowl measure out the flour, then take the margarine out of the freezer and grate it using a coarse grater into the flour. Dip the end of the margarine into the flour from time to time to stop it from sticking. Be quick here as it’s much easier to do this part while the margarine is still very cold.
Next, take a palette knife and start to cut the margarine into the flour without using your hands. Once the mixture is crumbly add just enough water to form a dough that leaves the bowl clean. It is best to add the water slowly until you have the right consistency – if you pour in too much water the dough will be too sticky to roll out.
Use your hands to form the dough into a ball and chill in the fridge for at least half an hour, although you can make this up to 24 hours in advance.
For the vegetarian sausage rolls
Makes about 18
- 1 portion of quick flaky pastry (as above)
- 450g of Quorn sausages (or other vegetarian sausages, Quorn sausages do contain milk but if you are cooking these for someone with a dairy allergy, then Holland and Barrett’s own brand vegetarian sausages are suitable for vegans)
- 1/2 an onion, grated
- A little milk or beaten egg for glazing
Take the sausages out of their casings, add the onion and mush up with your hands until well incorporated (vegetarian sausages have a very firm texture so this can be quite hard work but when you add the onion the whole mixture will start to soften up). Divide the mixture into two balls and roll each ball out into a long sausage shape about 1 1/2 – 2cm in diameter. Set aside.
Take the pastry out of the fridge. Divide into two portions and roll each out into an oblong shape as long as the sausages you’ve just rolled out and deep enough to wrap around the sausages with a small overlap. You will probably need to trim with a knife to make a nice neat edge.
Place one roll of sausage meat onto one strip of pastry. Brush a little milk or egg along one edge, then wrap the pastry around the sausage and seal. Roll over so that the seal is on the bottom and then cut into individual rolls about 2 1/2 cm long with a sharp knife. Repeat the process with the other portion of pastry and sausage.
Place the rolls on a flat baking tray lined with baking parchment, then make two light slices with a sharp knife on the top of each roll and brush with a little milk.
Bake in an oven pre-heated to 220oC for about 20-25 minutes until golden brown.
Store the cooled sausage rolls in a tin. They can be eaten cold or warmed slightly in the oven before serving.
Some other vegetarian recipes on this blog:
- Courgette and basil soup
- Chickpea soup with fried eggs
- Kale and chickpea curry
- Pad Thai
- Mushroom Kasha with a Sat Bains twist
- Frugal cooking – Dhal with a sort of ‘naan’ bread