Wednesday, 19 December 2007

Sausage Rolls

This is my take on a recipe from Good Health Naturally. The original recipe uses chickpeas, but as Junior Food Critic #4 has an intolerance to chickpeas this version uses baked beans, which means it's a very quick recipe to put together (I always cook my chickpeas from scratch). Another omnivore pleaser these make really nice savoury nibbles at any kind of party.

Sausage Rolls

2 cans baked beans, drained
1/2 cup walnuts
1 heaped tsp sage
2 tsp mixed herbs
1/2 tsp salt
1 large onion
1 cup rolled oats
3 slices bread
2 Tbsp soy sauce
2 Tbsp tomato sauce

1 packet New Way Vegetarian Flaky pastry

Process onions, baked beans, walnuts, and bread separately.
Combine with other ingredients and mix well.
Mixture should be smooth and reasonably moist - you should be able to spoon it onto the pastry without it slopping everywhere but still wet, if it's too dry add a little water, if too sloppy add more rolled oats or breadcrumbs.

Divide the pastry sheets in half and spoon a line of mix about 2 cms from one of the long edges, damp the edge and roll up so it looks like a bought frozen sausage roll. Press the edge down to seal it.
Either cut and cook the rolls straight away, or wrap uncut in gladwrap and freeze for later.
Fanbake 210C for 10 mins (non fan, 220C 10-15 mins)
Frozen- 15-20 mins

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