Vegetarian sausage rolls

Nutrition and extra info

  • Vegetarian
  • Nutrition: Per serving

  • kcal286
  • fat18g
  • saturates7g
  • carbs21g
  • sugars2g
  • fibre3g
  • protein8g
  • salt0.9g
  • Ingredients
  • Method
  • Ingredients

  • 200g chestnut mushrooms

    Mushroom

    mush-room

    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 3 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…

  • 2 leeks, finely chopped

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 2 large garlic cloves, crushed
  • 1 tbsp sage, finely chopped

    Sage

    sa-age

    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 1 tbsp brown rice miso
  • 2 tsp Dijon mustard
  • 30g chestnuts, very finely chopped

    Chestnut

    chest-nut

    ‘Chestnuts roasting on an open fire…’ that kitsch old Nat King Cole song perfectly…

  • 60g mature cheddar, grated

    Cheddar

    Ched-ah

    Once cheddar was ‘Cheddar’, a large, hard-pressed barrel of cheese made by a particular…

  • 70g fresh white breadcrumbs
  • 1 x 320g sheet ready rolled all butter puff pastry
  • 1 medium egg, light beaten to glaze

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • Method

    1. Put the mushrooms in a food processor and pulse until they're very finely chopped. 

    2. Put half the olive oil in a large frying pan and add the leeks along with a pinch of salt. Fry gently for 15 mins or until softened and golden brown. Scrape the leeks out of the pan and into a bowl. Heat the remaining oil in the pan and fry the mushrooms for 10 mins over a medium heat. Add the garlic, sage, miso and mustard and fry for another minute, then leave to cool slightly. 

    3. Heat the oven to 200C/180C fan/gas 6. Combine the mushroom mixture with the leeks in a bowl, add the chestnuts, cheese and breadcrumbs. Season lightly to taste (the miso and leeks will add salt, so don’t add too much) and work everything together until you have a slightly stodgy mixture. 

    4. Unravel the puff pastry on a floured surface, then roll out so one side measures about 40cm. Push the mushroom mixture down the centre of the pastry. Bring the pastry around the mixture and seal the edges with a fork, then cut into 8 pieces. Lay on a lined baking sheet and brush each one with the beaten egg. Bake in the oven for 25-30 mins until deep, golden brown. Allow to cool a little before eating. 

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