Tue, 5 October 2021
Paul Knapp's plant-based sausage rolls
With over 60% less calories, lower fat, vitamin D and packed with fibre
Ingredients:
For the filling
240grms cooked green lentils
240grms button mushrooms
1 pack/8 plant based sausages
2 sheets of ready made puff pastry
2tsp onion powder
2 tsp garlic powder
1 to 2tsp of dried thyme
1/2tsp white pepper
And for the Eggless egg wash
1/2tsp maple syrup
50ml plant based milk
If you have no maple syrup plant milk alone will do
Method:
Into a food processor add your
Mushrooms / lentils / sausages / herbs and seasonings and blitz until it’s a smooth consistency ( like sausage meat )
As this is plant based you can taste the mix in the mixer to check the seasoning to see if it’s to your taste and adjust accordingly.
Roll out your 2 sheets of puff pastry so you have them lengthways and divide each sheet into 3 Strips cutting from top to bottom.
Now take your mix and add your line of mix to one side of the pastry from top to bottom, think like a sausage roll, and dab a little eggless egg wash along the other edge , this is our glue to hold it together.
Roll up your sausage rolls and place on to parchment paper and glaze with your eggless egg wash
You can cut them into smaller rolls for bite size rolls or leave as is
Place into a pre heated oven at 180 degrees / gas mark 4 for 25/30 mins depends on your oven
Serve up with a tomato relish and a little autumnal salad and enjoy
