Veggie ‘sausage’ rolls

Along with nearly everyone I know, we’re trying to reduce our meat consumption. This is partly down to cost, partly down to environmental considerations. It’s not for ‘health’ – there’s no reason not to eat a steak, it’s full of protein and iron and good stuff that bodies need.

We eat two veggie meals a week, two of seafood and the rest a mix of meat (both white and red, trying to mostly avoid bacon and sausages). But Big G doesn’t like pulses so it makes planning veggie dishes a little more tricky.

These ‘sausage’ rolls are brilliant. They’re easy to make, they keep well, you can freeze the mix if you make too much and everyone gobbles them up.

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As always, this recipe is really adaptable – use whatever you’ve got in the fridge. I’ve thrown in left over baked beans before, and leftover sweet potato mash (which was actually  a really delicious variation). No amounts here, as it will depend on what you throw in – you want the mix to be soft but firm.

Ingredients
Cooked white rice
2 crushed Weetabix
An egg, plus another for sealing and glazing
Grated or finely chopped veg – courgette, carrot, onion are your starter for 10, but mushrooms and butternut squash also work well, the end of a tin of sweet corn, leftover mash…you get the idea
Grated cheese
About half a tin of chopped tomatoes
Mixed herbs, if you fancy it
2 sheets of puff pastry

Method

Heat the oven to 200C and line your baking tray with greaseproof paper.

Combine your rice, weetabix, egg, cheese and veg, and herbs if using.

Cut the sheets of pastry in two, then divide mixture evenly between the four sheets. Make a log shape along the long edge of each piece brush the opposite edge with beaten egg and roll to seal, then cut into desired length.

Brush with egg and bake for 25-30 minutes or until pastry is golden and crisp.

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