About 6 months ago decided I would go full vegetarian and I’ve loved every minute of it. The main reason I decided to make the change was because I didn’t enjoy eating meat. The thought of eating meat now actually turns my stomach! I really take care of what I put in my body. My fruit and vegetable intake has probably doubled in the last few months! I’ve put the joy back into eating instead of eating because I had to. This Vegetarian Sausage Rolls recipe even got proper meat eaters craving it.
This Vegetarian Sausage Rolls recipe is super easy to make and they really do taste delicious. Oh, and I would advise you use frozen Butternut Squash. It makes the process so much quicker and you don’t have to worry about cutting it up or scooping out the seeds. Plus it costs about the same and tastes just as a fresh one would.
This is also a recipe you can start to do the day before. Get the majority of it done the day before and leave it in the fridge. Then all you have to do on the day is fill the pastry and cook them up.
Ingredients
- 1 kg butternut squash (fresh or frozen)
- Olive oil
- 1 red onion
- 1 large egg
- 3 cloves of garlic
- 200g chestnuts
- 40g Parmesan cheese
- Plain flour (or flour of choice)
- 500g all-butter puff pastry
- Sesame Seeds (to sprinkle over the top)
Method
- Preheat the oven to 200ºC/gas 6.
- If you are using fresh Butternut squash, deseed and cut into cubes, then place in a roasting tray and drizzle with oil and season. Spread evenly over the tray and roast for 35 to 40 minutes. Remove and cool.
- Get yourself ready for the next steps by – finely chopping the onion and garlic, and roughly chop the chestnuts and finely grate the Parmesan cheese.
- Add a drizzle of oil to a pan and fry the onions for 10 minutes or until soft and then add the garlic and chestnuts. Continue to fry for 3 to 4 minutes, then add to a large bowl.
- If using fresh Butternut squash, remove the skin from the squash, and mash the flesh together with the Parmesan cheese. If using from frozen, simply mash the flesh together with the Parmesan cheese.
- Dust a clean surface with flour and roll your pastry into a 30cm x 45cm rectangle, about 5mm thick and cut into two equal sized pieces.
- Beat the egg and brush down the longer sides of each piece of pastry. Place your filling down the centre, then fold the pastry over, using egg to seal the edges and press down with a fork to help stealth edges and to give it a nice finished look once cooked.
- Cut each log of filled pastry into 7 equal-sized pieces and place on a lined baking tray.
- Brush over the tops with the egg and then sprinkle over the sesame seeds and bake for 20 to 25 minutes until crisp and golden.
- Take out and leave for around 5 minutes before eating. Can be eaten when hot or cold.
Give these Vegetarian Sausage Rolls a try and see what you think. You won’t be disappointed!