Vegan Sausage Rolls

large baking tray, blender and 2 x mixing bowls

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

220°C, Fan 200°C, 425°F, Gas 7

Vegan Flaky Pastry

1. Put the flour into a bowl, add the salt and stir to combine.
2. Cut the chilled vegan baking block into thin slices and lay them out on a plate.
3. Take about a third of the baking block and add it to the mixing bowl.
4. 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.
5. Add the water and stir until the pastry starts to hold together.
6. 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.
7. Dust the work surface with flour, place the dough in the middle and dust it with flour.
8. Gently roll the dough into a 20 x 30cm/8 x 12″ rectangle.
9. Lay a second third of baking block slices across the middle of the dough in lines which just touch.
10. Run a damp finger all around the outside of the pastry rectangle.
11. Gently lift the left side of the pastry over and onto the middle of the baking block.
12. Now lift the right side of the pastry, folding it over so the baking block is covered.
13. Press around the edges and pinch together any cracks.
14. Gently fold the pastry in half, pinching any cracks to make sure no baking block is exposed.
15. Dust the pastry with flour, turn it over and dust the other side.
16. For the second time, roll the dough into a 20 x 30cm/8 x 12″ rectangle.
17. Arrange the remaining slices of baking block in lines covering the middle of the pastry and finishing 1cm/⅜” from the sides.
18. Run a damp finger all around the outside of the pastry rectangle.
19. Once again, carefully lift the left and right sides of the pastry over the baking block to meet in the middle.
20. Press around the edges, pinching any cracks to make sure no baking block is exposed.
21. Gently fold the pastry in half for a final time.
22. Dust the folded pastry with flour and chill for at least 10 minutes or up to 4 hours.

Vegan Sausage Filling

1. Put the cashews, rice flour, xanthan gum, sage, paprika, ground mace, salt and pepper into a blender and pulse until finely chopped.
2. Drain the kidney beans, reserving the liquid for later, add the beans to the blender and pulse until the mixture holds together.
3. Divide the mixture into four equal pieces and roll each into a 23cm/9” cylinder.

Vegan Sausage Rolls

1. Pre-heat the oven.
2. Allow the pastry to come back to room temperature.
3. Rub some oil around the inside of a large baking tray or insert a baking liner.
4. Dust the work surface and pastry with flour.
5. Roll the pastry into a 40 x 25cm/16 x 10” rectangle.
6. Cut the pastry into four 10 x 25/4 x 10” lengths.
7. Place a vegan sausage cylinder onto each pastry length.
8. Brush the reserved bean liquid all over the pastry.
9. Gently lift the long edges of pastry over the sausage to enclose it.
10. Press to seal the edges with a fork.
11. Lightly press the back of the fork into the top of the long sausage roll to create ridges.
12. Brush the remaining bean liquid over the pastry.
13. Cut the sausage rolls into 3cm/1¼” slices.
14. Transfer the slices to the prepared baking tray.
15. Chill the sausage rolls for at least 10 minutes or up to 4 hours.
16. Bake for 15-20 minutes.
17. When completely cold store in a tin or freeze.
18. To re-heat from frozen bake for 15 minutes.