Vegetarian Sausage Rolls

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Use our Gluten Free Flakey Pastry recipe to create these amazing vegetarian sausage rolls. Filled with a delicious mixture of walnuts, lupin flakes and tofu with a sprinkling of mixed herbs. They are the perfect party food snack!

Gluten Free · Vegetarian

Makes about 24 (5cm / 2inch)

Ingredients

100g / 1 cup walnuts

1 onion

1 teaspoon dried mixed herbs

110g / 1 cup lupin flakes

150g firm tofu

30g / 1 slice GF bread

¼ cup chopped parsley

½ teaspoon ground salt

¼ teaspoon ground pepper

3 eggs

30mls / 1½ tablespoons olive oil

1 tablespoon miso paste

1 tablespoon GF Worcestershire sauce

1 tablespoon GF Barbecue sauce

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1 block of GF Flaky Pastry

1 egg yolk + 1 teaspoon water

Sesame seeds

Method

Preheat oven to 200 degrees Celsius. Line two trays with baking paper.

Pour some boiling water over the slice of bread, squeeze out, then set aside. Peel the onion and cut into four pieces. Cut the tofu into six pieces.

In a food processor, grind the walnuts, then add the onion to mince it. Add the mixed herbs, lupin flakes, tofu, soaked bread, parsley, salt and pepper. Mix until all combined. In a bowl, whisk the eggs, oil, miso paste, Worcestershire sauce and barbecue sauce. Add to the food processor and mix until a soft consistency. Scrape out into a bowl.

Fill a piping bag that has a 25mm / 1 inch plain nozzle with some of the filling. Mix the egg yolk and water in a small bowl.

Have each pastry sheet rolled to 22cm wide x 30cm long, then cut down the middle to have two rectangles of 11cm x 30cms. Brush with the egg yolk and water along the very edge of the right side of each long piece of pastry. This will bind the pastry together once rolled up. Pipe the filling along the left side of each length. Roll the pastry over from the left to the right to completely enclose the filling. Cut into 5cm lengths and place each roll fairly close together on the baking tray. Do the same with the other roll then repeat with the second sheet of pastry. Brush the tops of each sausage roll with the egg wash and sprinkle with sesame seeds.

Bake for 20 minutes, turning halfway, until the pastry is golden and crisp. Ovens vary, so check towards the end to prevent them being overdone.

Serve hot with sauce of choice. They will keep in the fridge for up to 5 days and can be reheated in a moderate oven for 15 minutes.