Makes 16. Takes 35 mins.
These vegetarian sausage rolls replace meat with a combination of bread crumbs, cheese, and onions and are absolutely delicious, and quick to whip up. For this recipe I'm using ready rolled gluten free puff pastry to save time. In the U.K. there are two main companies that sell gluten free puff pastry - Genius, and Jus-Roll. Both are good options!
I N G R E D I E N T S
150 grams of gluten free brown bread
150 grams of shredded cheese
1/2 red onion (grated)
1 tbsp of English mustard
1 heaped teaspoon of mixed herbs
80 mls of double cream
1 ready to roll puff gluten free pastry sheet
1 Tbsp of milk
M E T H O D
Toast the bread in the oven until crunchy making sure it does not burn.
Tear up the toasted bread and place in a food processor. Mix until fine crumb is formed. Take the ready to roll pastry out of the fridge.
Add the breadcrumbs, cheese, grated red onion, English mustard, mixed herbs, and double cream to a large bowl and mix until combined.
Next, roll out the pastry and spread the sausage roll mixture across two vertical lines. Pack the mixture together so it's nice and firm. (see pictures below)
Cut a line between the two mixtures and gently roll them up. Seal them by pressing a fork into the seams.
Gently cut into the rolls, being careful not to let the mixture come out.
Place the sausage rolls onto a lined baking tray.
Whisk the egg and milk together and then brush across the sausage rolls. This will add shine and colour, and help keep the pastry sealed.
Bake in oven at 180° Celsius for 15 minutes, or until golden brown.
Serve with tomato sauce (optional).
N.B. If you don't finish them all at once, they keep well in a sealed container in the fridge for up to two days. When ready to eat, reheat them in the oven at 150° for 10-15 minutes.