One of my favourite quick snacks while travelling and living in Australia is without a doubt the sausage roll. They can be found at most street corner shops and cafés (that also serve the best flat whites). Although, eating one straight from the corner store wasn't my jam, the pastry shops usually served up killer and delicate pastries.
During COVID-19 lockdown I've been struggling to continue to find meals that keep it interesting. Frankly, I'm tired of cooking meat (not yet a vegetarian) and it's just starting to get a bit boring. I know what ground beef tastes like! We did receive a whole chicken in our recent grocery order, which turned out "juicy, juicy, juicy" with this recipe by my main man Jamie Oliver.
Although I have not recorded a how-to video for this super easy, blitz & prep meal, I can assure you that it's delicious and makes for a really great sausage roll substitute. The best part about it, you may have most ingredients in the fridge/pantry already. It's so low maintenance it's not even funny. I served it up with a little green salad topped with feta, cucumber, zucchini, olive oil and balsamic vinegar with a touch of balsamic glaze.
Check out the recipe here by Laura Bentley's Meat Free Sausage Rolls. Shout out to my Aussie relative for sharing it with me!
I have copied her recipe (below) with a few of my own modifications. Of course I am happy to give her full credit! Please also check out her website! I'm looking forward to making these for my vegetarian brother and sister-in-law.
1 sheet of puff pastry
2/3 c. shredded parmesan cheese
2/3 c. breadcrumbs
3 t. minced garlic
1 c. cooked green lentils / or Laura Bentley used 1 400g tin of lentils
2 c. diced raw sweet potato
3/4 c. chopped zucchini
2 T. Worcestershire sauce
1 dash of soy sauce
2 T. tomato paste
1 additional egg optional for egg wash + sesame seeds for topping
1. Preheat oven to 400F
2. Line a baking tray with parchment
3. Lay out your sheet of pastry (naturally defrosted)
4. Add all ingredients to a food processor and mix until there are no large chunks
5. Slice your sheet of pastry down the middle lengthways
6. Spoon 'sausage meat' mixture down the centre of the halved pastry
7. Roll pastry shut and cut into desired roll size (I think I cut 6 pieces out of each roll)
8. Brush with egg and sesame seeds (completely optional)
9. Place cut rolls with the seam side down on the prepared lined tray. Leave space between rolls for even baking (they do puff up!)
10. Bake for 25 - 30 minutes or until golden brown
11. Allow rolls to sit before serving (I did not, I couldn't wait) but they will be as hot as lava!
Prepare them ahead of time and freeze them. Before you cook them, brush with egg and cook from frozen for 35-40 minutes or until golden brown.