Ingredients:
For the sausage mix
150g leeks (around 2 small leeks)
100g / 1 cup breadcrumbs
1 ½ tsp smoked paprika
1 ½ tsp sage
1 tsp mustard
Large punch black pepper
2 tbsp nutritional yeast
250g apple sauce (unsweetened if possible)
For the pastry
1 sheet puff pastry (270g)
¼ cup stock (I used ½ stock cube with boiling water)
1 tbsp black sesame seeds
Method:
Preheat the oven to 200ºC
Finely chop the leeks then add the spices, breadcrumbs and nutritional yeast and mix together
Then add the jar of applesauce and combine until everything is fully coated
Get in there with your hands, and roll the mixture into 3 similarly sized sausages (it helps if they’re approximately the same length as the shortest side of the pastry sheet)
Wrap the sausage mix in tin foil then pop in the fridge for 20 minutes
Take out of the fridge, then gently fry in a tsp olive oil for 6-7 minutes until turning golden on each side
Lay the sheet of pastry on a flat surface, pop one of the sausages along the shortest side, then roll the sheet over to make the first sausage roll
There should be a little overlap in the pastry, so using a fork crimp the edge to help seal it
Repeat this with the two other sausages then lightly wash in the vegetable stock mix
Gently score the top of the pastry with a knife then finish with a sprinkle of black sesame seeds
You can either slice the long sausage rolls into mini ones before baking, or after - I like to do it before, and make around 8-10 small sausage rolls
Place on a baking tray on greaseproof paper and bake for around 15-18 minutes or until the pastry is golden
