Vegetarian Sausage Rolls

Makes 12

1 tin of lentils and cannellini beans each net weight 240g – drain and rinse

1 medium white onion diced

2 garlic cloves peeled and mashed

2tsp gormez sabzi or sub with your favourite dried herbs

1tsp smoked paprika

2tbsp nutritional yeast

1tsp chopped red chilli

½ tsp celery salt

1tsbp tomato ketchup

75g breadcrumbs

2 packs of good quality pastry (I prefer puff but you can use shortcrust)

1 egg beaten

4 tbsp tomato chutney or relish of choice

 For the sausages

Heat ½ tbsp oil and gently fry the onion and garlic until soft

Tip in the drained beans and lentils, add everything else bar the breadcrumbs and cook for a few minutes until everything starts to soften

Tip everything plus the breadcrumbs into a blender and blend for about 5 pulses.

Divide the mixture into a rectangle silicone moulds (Or mould into sausage shapes on a baking tray), and freeze for about an hour. Then store in the fridge until ready to use.

Making the Sausage Rolls

Dust the counter top with a light covering of flour and then roll each sheet of pastry gently to stretch it a little. Cut each in half along its length so that you have 2 long lengths per piece (4 total)

With the long side facing you, spread some chutney down the middle of the pastry. Brush some beaten egg or water along the long side to help seal.

Top with 3 of the sausages leaving a small gap between each. Roll the pasty over to cover and gently seal, the cut into three.

Repeat for the other 3 pieces of pasty until you have used all the sausages. Place each sausage roll onto a parchment lined tray, brush with the rest of the beaten egg, chill for 10 minutes then bake for 20 minutes at 180C until lovely and golden.

Serve with some more chutney.

Also delicious cold 😉