Glamorgan Sausage Roll

glamorgan sausage roll leek vegan
vegan glamorgan sausage roll

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

 

glamorgan sausage roll leek vegan
glamorgan sausage roll leek vegan