Vegan Sausage Rolls
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About this recipe:
Why not go vegan when making your next batch of sausage rolls, made with cashew nuts and kidney beans.
Equipment:
large baking tray, blender and 2 x mixing bowls
Ingredients:
VEGAN FLAKY PASTRY
200g Doves Farm Organic Plain White Flour
¼ tsp salt
125g vegan baking block, chilled
8 tbsp cold water
flour, for dusting
VEGAN SAUSAGE FILLING
50g cashew nuts
1 tbsp rice flour
½ tsp xanthan gum
1 tsp dried sage
½ tsp paprika
½ tsp ground mace
½ tsp salt
¼ tsp ground pepper
200g can kidney beans
oil, for baking tray
Method:
220°C, Fan 200°C, 425°F, Gas 7
Vegan Flaky Pastry
- Put the flour into a bowl, add the salt and stir to combine.
- Cut the chilled vegan baking block into thin slices and lay them out on a plate.
- Take about a third of the baking block and add it to the mixing bowl.
- Using a fork or pastry blender, work the baking block into the flour until the mixture resembles fine breadcrumbs. Avoid using your fingers for this.
- Add the water and stir until the pastry starts to hold together.
- Gather the mixture into a ball of soft dough. If the dough seems dry, add another teaspoon of water or if it is excessively wet, cover and rest for 5 minutes.
- Dust the work surface with flour, place the dough in the middle and dust it with flour.
- Gently roll the dough into a 20 x 30cm/8 x 12″ rectangle.
- Lay a second third of baking block slices across the middle of the dough in lines which just touch.
- Run a damp finger all around the outside of the pastry rectangle.
- Gently lift the left side of the pastry over and onto the middle of the baking block.
- Now lift the right side of the pastry, folding it over so the baking block is covered.
- Press around the edges and pinch together any cracks.
- Gently fold the pastry in half, pinching any cracks to make sure no baking block is exposed.
- Dust the pastry with flour, turn it over and dust the other side.
- For the second time, roll the dough into a 20 x 30cm/8 x 12″ rectangle.
- Arrange the remaining slices of baking block in lines covering the middle of the pastry and finishing 1cm/⅜” from the sides.
- Run a damp finger all around the outside of the pastry rectangle.
- Once again, carefully lift the left and right sides of the pastry over the baking block to meet in the middle.
- Press around the edges, pinching any cracks to make sure no baking block is exposed.
- Gently fold the pastry in half for a final time.
- Dust the folded pastry with flour and chill for at least 10 minutes or up to 4 hours.
Vegan Sausage Filling
- Put the cashews, rice flour, xanthan gum, sage, paprika, ground mace, salt and pepper into a blender and pulse until finely chopped.
- Drain the kidney beans, reserving the liquid for later, add the beans to the blender and pulse until the mixture holds together.
- Divide the mixture into four equal pieces and roll each into a 23cm/9” cylinder.
Vegan Sausage Rolls
- Pre-heat the oven.
- Allow the pastry to come back to room temperature.
- Rub some oil around the inside of a large baking tray or insert a baking liner.
- Dust the work surface and pastry with flour.
- Roll the pastry into a 40 x 25cm/16 x 10” rectangle.
- Cut the pastry into four 10 x 25/4 x 10” lengths.
- Place a vegan sausage cylinder onto each pastry length.
- Brush the reserved bean liquid all over the pastry.
- Gently lift the long edges of pastry over the sausage to enclose it.
- Press to seal the edges with a fork.
- Lightly press the back of the fork into the top of the long sausage roll to create ridges.
- Brush the remaining bean liquid over the pastry.
- Cut the sausage rolls into 3cm/1¼” slices.
- Transfer the slices to the prepared baking tray.
- Chill the sausage rolls for at least 10 minutes or up to 4 hours.
- Bake for 15-20 minutes.
- When completely cold store in a tin or freeze.
- To re-heat from frozen bake for 15 minutes.
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