Recipe Notes

Alternative Sausage Rolls

We had a really frosty start to the week in Essex, so on a last minute whim it was decided we should make sausage rolls for our workshop. We did the usual sausage rolls (and mixed in some crushed fennel seeds with the meat for an extra kick) but we also made two alternatives – vegan cheesy squash rolls and Italian chicken rolls.

These would be perfect for the festive season ahead and really delicious served with a glass of champagne….

 

ROASTED SQUASH, CHEESE, CHILLI & CORIANDER ROLLS

 

I N G R E D I E N T S 

Pack of puff pastry – we use jus-rol (it’s vegan but most pre-made puff pastry options are these days)

Roasted squash pieces*

Violife vegan cheese

1/2 chilli, finely diced

2 spring onions, finely sliced

Handful coriander, finely chopped

Salt and Pepper

*For the roasted squash we had some leftovers which we then froze in pieces. To roast the squash, we chopped it (skin left on) and mixed with some olive oil, salt and pepper, and a little cajun seasoning. Once roasted, leave to cool and simply freeze any leftover pieces. We then re-heat in the steam oven for salads or as a side dish – it always freezes very well.

 

M E T H O D 

1. Pre-heat the oven to 180C convection setting.

2. Roll out the pastry into a rectangular shape on a floured surface. Place pieces of the squash (either frozen or cooked and cooled to room temperature) down the centre and sprinkle with the cheese, coriander, chilli and season with salt and pepper. We used squash but you could literally use any veggies – peppers / tomatoes / aubergine – just pre-cook and cool them first.

3. Use a little oat milk to roll up and stick down.

4. Glaze with oat milk and place in the oven for 20-256 minutes until crispy and golden.

 

 

I T A L I A N  C H I C K E N  R O L L S 

 

I N G R E D I E N T S 

Pack of puff pastry – we use jus-rol (it’s vegan but most pre-made puff pastry options are these days)

Pack of Italian chicken sausages – we used these Heck sausages

Salt and pepper

Egg scrambled to glazed

 

M E T H O D 

1. Pre-heat the oven to 180C convection setting.

2. Roll out the pastry into a rectangular shape. Remove the casing from the sausages and place the meat along the centre of the pastry.

3. Use a little egg wash when you roll up to stick the rolls down.

4. Glaze with egg wash and place in the oven for 20-256 minutes until crispy and golden.