Vegetarian Sausage Rolls

Vegetarian sausage rolls - better than the meaty kind in my book! There are two variations for the filling. I have a weakness for sanitarium nutmeat so that will usually be my first choice of filling, but the chickpea and cannellini beans also work really well. Great snacks for a kids party, or for munching as an informal dinner on movie night.

This recipe makes about 20 mini sausage rolls, or 10 larger ones.
 

Ingredients

2 cups/ 500g mashed potato
2 cups beans/peas/lentils of choice [I find one cup each of chickpeas and cannellini beans gives the balance of not too dry or mushy] or 1 tin of sanitarium nutmeat.
1/4 to 1 tsp curry powder - to taste
1 tsp mixed herbs
1 cup of onion, fried (shrinks to about 1/2 cup)
season to taste 





2 -3  sheets of puff pastry

Method

Finely dice the onion and fry till translucent. Add in the curry powder and stir till combined. 
Mash or food process the beans/chickpeas or nutmeat.
Add the onions, herbs, and mashed potato into the bowl.
Mix together well with your hands.

Lay your thawed puff pastry sheets out. Cut into halves. Roll your filling into sausages/snakes and lay along one side of one half of the puff pastry. Gently roll the pastry and filling ensuring the pastry meets and slightly overlaps at the end of your roll. This seam forms the bottom of your roll. Press down gently to make sure your sausage roll is nicely shaped and the filling distributed evenly. Continue with other pastry sheets.

Cut your sausage rolls in half for large rolls, or in quarters for mini sausage rolls.
 
Bake at 200 degrees for about 20 mins or until the pastry is brown and crispy