Name: Vegetarian sausage rolls
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 1/2 cup grated cheddar cheese; 1 small onion, finely chopped; 4 green onions, finely sliced; 1/4 cup chopped parsley; 2 eggs; 1 carrot, coarsely grated; 2 zucchini, coarsely grated; 1 lemon, finely grated rind; 300 gram vegetarian mince; 2 tablespoon breadcrumbs; 2 sheets frozen puff pastry, thawed; 2 tablespoon sesame seeds; 2 tablespoon poppy seeds; chilli sauce, to serve

Ingredients

1/2 cup grated cheddar cheese

1 small onion, finely chopped

4 green onions, finely sliced

1/4 cup chopped parsley

2 eggs

1 carrot, coarsely grated

2 zucchini, coarsely grated

1 lemon, finely grated rind

300 gram vegetarian mince

2 tablespoon breadcrumbs

2 sheets frozen puff pastry, thawed

2 tablespoon sesame seeds

2 tablespoon poppy seeds

chilli sauce, to serve

Method

1.Preheat oven to 220°C (200°C fan-forced). Grease and line a baking tray.

2.Combine cheese, onion, parsley and 1 egg in a bowl. Season well. Squeeze out all liquid from carrot and zucchini; add to cheese mixture with lemon rind, mince and breadcrumbs. Combine well. Set aside.

3.Crack remaining egg into a bowl; whisk gently. Lightly brush exposed pastry with egg. Fold pastry over mince mixture to firmly enclose and form sausage roll. With back of a fork, press edge where pastry meets to ensure a tight seal. Repeat to make four rolls.

4.Cut each long sausage roll into three small ones. Score top of each sausage roll at regular intervals. Brush with remaining egg; sprinkle with sesame and poppy seeds. Place on prepared tray.

5.Bake rolls 20-25 minutes, until golden and cooked through. Serve with chilli sauce.

Vegetarian mince is a soy vegetable protein that looks just like regular mince and is sold refrigerated in supermarkets. These rolls freeze well before they are baked, which means you can store them for a no-fuss dinner. Simply allow an extra 20 minutes baking time when you remove them from the freezer to bake from frozen.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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