Good for:
Plant based
World food:
British, European
Nutrition per serving
Calories (kcal)
155
Fat (g)
10.0
Carbs (g)
12.0
Protein (g)
3.0
Salt (g)
2.2
Sugar (g)
2.0
Ingredients
6
Link
Sausage (meatless)
350
g
Puff pastry (ready rolled)
1
tbsp
Sesame Seeds
2
tbsp
Almond Milk
0.25
Cup
Flour (just for dusting)
Method
- Unroll the puff pastry, remove it from the backing paper or plastic, and dust with a little flour. Place on a chopping board or clean work surface. If your vegan sausages have skins, snip off the ends and remove the skins.
- Lay the sausages out on the pastry in three rows of two sausages each.
- Slice the pastry between the sausages (as pictured), then brush with a little dairy-free milk.
- Roll the pastry over the sausages (as tightly as you can), and press down to seal the long edge.
- Slash the top of each long 'roll' diagonally with a knife every 2cm or so.
- Brush the rolls with dairy-free milk
- Then sprinkle with sesame seeds.
- Chill the rolls for about 30 minutes in the fridge. Meanwhile, preheat the oven to 180oC (fan) /
350oF / Gas Mark 4. - Cut the long rolls into individual sausage rolls, as big or small as you wish, then place on a baking tray (oiled or lined with baking parchment/greaseproof paper). Make sure they are well spaced out as the pastry will puff up in the oven.
- Bake for 20-25 minutes until they are just turning golden and crispy. Enjoy!
