Veggie sausage rolls

Pastry in winter is amazing. Technically, it isn’t winter yet, but it sure feels like it in Canberra. The cold weather, leftover pastry (my housemate made quiche) and lots of veggies, some of which really needed to be used, was the inspiration for making Veggie Sausage Rolls.

Veggie sausage rolls can be made in many different ways. Over the years I have made them with mushroom mince (Quorn) and veggies, as a thick veggie stew inside pastry and most recently as finely diced veggies and veggie sausages.

This recipe is not difficult, but it is time consuming.

Firstly, you need to finely dice all the veggies. I used zucchini, carrot, potato, sweet potato, broccoli, cauliflower, corn and peas.

Finely chop the veggies

Finely chop the veggies

finely chopped veggies

finely chopped veggies

Next are the veggie sausages. I fried them, diced them and added them to the veggie bowl.

Veggie sausages

Veggie sausages

Once the veggies and sausages are diced, it is time to cook them. I used my wok for this step, seasoned the mixture with smoked paprika and salt, added some water, covered the wok and let it all cook until tender and the water had evaporated (you may need to take the lid off toward the end to evaporate all the water.

cooking the veggies

cooking the veggies

Let the mixture cool before spooning on to the pastry and rolling up to make sausage rolls. As shown in the photo below, the size of the sausage rolls you make is entirely up to you. I made one large and four small.

wrapped in pastry and ready to be baked

wrapped in pastry and ready to be baked

Time to bake. I cooked the sausage rolls at 180 degrees Celsius for about 30 minutes. Baking time will vary depending on your oven. Bake until the pastry is golden.

Veggie sausage rolls

Veggie sausage rolls

Time for dinner – veggie sausage roll, served with goat cheese and pear salad, potato mash and homemade chutney.

Veggie sausage roll served with salad and potato mash

Veggie sausage roll served with salad and potato mash

Ingredients: Veggies (I used potato, sweet potato, zucchini, carrot, broccoli, cauliflower, corn and peas), veggie sausages (or meat ones if you’re an omnivore), pastry, smoked paprika and salt

Equipment: chopping board, knife, big bowl, fry pan, wok, wok lid, oven tray, oven

Steps:

  1. Finely dice all veggies and place into bowl
  2. Cook, cool and then dice the veggie sausages, add to the bowl
  3. Place the veggies and sausages in the wok, season with smoked paprika and salt, add some water, cover and cook. Allow to cool
  4. Roll the veggies and sausage mixture in pastry
  5. Bake at 180 degrees Celsius for 30 minutes, or until golden.

 

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