Vegan Sausage Rolls

Makes 48 sausage rolls

Why not go vegan when making your next batch of sausage rolls!

Free from Egg, Soya, Dairy
Vegetarian, Vegan, Without crystal sugar

Ingredients

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Vegan Puff pastry

  1. Put the flour into a bowl, add the salt and stir to combine.
  2. Add the water and mix well.
  3. Using your hands gather everything together and form a soft ball of dough.
  4. If this does not happen easily add another teaspoon of water.
  5. Cover and chill for 15 minutes.
  6. Cut the vegan baking block into 2mm/⅛” thick slices, spread them out on a plate and chill in the icebox for 15 minutes.

1st folding

  1. Dust the work surface liberally with flour, place the dough in the middle and dust the dough with flour. Gently roll the dough into 20x30cm/8x12" rectangle.
  2. Place half of the chilled vegan baking block slices, in lines just touching each other, in the middle of the dough. Return the remaining slices to the fridge.
  3. Gently lift the left and right sides of dough over the vegan baking block to meet in the middle and press around the edges to enclose it all.
  4. Fold the dough in half pinching the pastry together to cover any exposed baking block.
  5. Cover and chill for 15 minutes.

2nd folding

  1. Once again, dust the work surface and dough with flour and roll it into a 20x30cm/8x12" rectangle.
  2. Lay the remaining slices of the vegan baking block in the middle of the dough, so they are almost touching.
  3. As before, lift the left and right sides of dough over the vegan baking block to meet in the middle and press around the edges to enclose it all.
  4. Gently flatten the top of the pastry dough with the palm of your hand if it looks lumpy and pinch the pastry over any exposed baking block.
  5. Cover and chill for 15 minutes.

3rd folding

  1. For the third time, lightly dust the work surface and dough with flour and roll the dough into a 20x30cm/8x12" rectangle.
  2. Gently lift the left-hand third of pastry over and on to the middle third. Fold the right hand third on top, pinching the pastry together to cover any baking block.
  3. Cover and chill for 15 minutes, or until required for your recipe. Very cold pastry may need to come back to room temperature before using.

Vegan Sausage Filling

  1. Put the rice flour, xanthan gum, sage, paprika, mace, salt, and pepper into a large mixing bowl, stir until well blended and set aside.
  2. Drain the kidney beans and put them into the blender with the cashews and pulse until roughly chopped.
  3. Add the prepared flour blend and pulse to combine.
  4. Divide the vegan sausage meat into four equal pieces and roll each into a 30cm/12” cylinder.

Assembling Vegan Sausage Rolls

  1. Rub some oil around the inside of a large oven tray and pre-heat the oven.
  2. Remove the pastry from the fridge, cut it half and put it on a flour-dusted surface. Continue to chill the remaining pastry.
  3. Dust the pastry with flour and roll each into a 20x30cm/8x12” rectangle.
  4. Cut the pastry in half to make two 10x30/4x12” pieces.
  5. Moisten the outer edges with a little water.
  6. Form the vegan sausage into two 30cm/12” cylinders.
  7. Place a vegan sausage cylinder on each pastry rectangle and moisten the edge of one side with water.
  8. Lift the dough over the sausage to enclose it.
  9. Press to seal the edges with your fingers or using a fork.
  10. Create ridges along the length of the pastry cylinder by lightly pressing the back of a fork into the top.
  11. Cut the roll into 3cm/1¼” slices.
  12. Transfer the slices to the prepared baking tray and chill for 10 minutes before baking.
  13. Roll out the second half of dough and repeat with the remaining two vegan sausage cylinders.
  14. Bake for 15-20 minutes.

Equipment

Large baking tray and mixing bowl

Temperature

220˚C, Fan 200˚C, 425˚F, Gas 7

Cooking time

15-20 minutes

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