Ingredients
- 1 pack Meatless Farm Plant-Based Chipolata Sausages
- 1 garlic clove, crushed
- 1/2 tsp smoked paprika
- 1 tsp cumin powder
- 1/4 tsp chilli flakes
- Small handful sage, chopped finely
- 200g ready roll puff pastry (400g ready roll, divided across the middle horizontally)
- 1 egg yolk whisked with 1 tbsp milk
Method
- Preheat oven to 220C.
- Remove sausage casings and add sausage mixture to a large bowl with the garlic, smoked paprika, cumin powder, chilli flakes and sage. Mix together using a fork till combined.
- Unroll the pastry on a lightly floured work surface.
- Spread mixture along the centre of the rectangular piece of pastry.
- Fold the pastry over the sausage meat, seal with your fingers.
- Use a knife to cut sausage rolls all along the rectangle (around 1 inch apart), but don’t cut all the way through to the other side.
- Grab both ends of the rectangle and join them together to form a circle.
- Brush all over with the beaten egg mixture.
- Cook for 25-35 mins until the pastry is golden and crisp.
SIMILAR RECIPES
There’s plenty more where this came from.
Why not try some of these delicious plant-based recipes out and Make It Meatless!
