Plant-Based Sausage Rolls

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Step 1.

Preheat your oven to 200°C/392°F.

Step 2.

Start by dicing your shallots and adding them to an oiled pan. Cook the shallots for 3 minutes until soft and translucent, stirring often. Chop up your chestnuts, sage and apricots and whack them into the pan. Season with a pinch of salt and your nutmeg. Cook for another 3 minutes and then tip the mixture into a large bowl.

Step 3.

Tear the Meatless Farm Mince into the bowl, season with a pinch of salt and pepper, and mix.

Step 4.

Pastry time. Take your pastry and cut it in half longways. Spoon half of your sausage mixture onto the middle of your pastry to create a long sausage, leaving about 2cm around the edges.

Step 5.

Brush the oat milk over the edges of your pastry. Fold one side of pastry over the sausage and seal the edges using a fork. Brush the top of the pastry with oat milk and sprinkle with your poppy seeds and a pinch of salt.

Step 6.

Cut the sausage roll into 8 evenly sized smaller sausage rolls and repeat with the other half of your pastry.

Step 7.

Line a baking tray with baking paper and place the sausage rolls on top. Bake for 30 minutes or until the pastry is golden and puffed up. Dig in! Enjoy!

Try to keep your sausage rolls the same size so they bake evenly.

400g Plant-Based Mince (we use Meatless Farm)
6 Shallots
1 Sheet Vegan Puff Pastry
Handful of Sage
100g Chestnuts
70g Dried Apricots
1 Tbsp Poppy Seeds
1/2 Tsp Nutmeg
50ml Oat Milk
Olive Oil