Vegetarian Sausage Rolls
There's something undeniably magical about the recipes passed down through generations, right? They're more than just a list of ingredients; they're a legacy of flavours, memories, and love. And when it comes to my nana's sausage rolls, let me tell you, they are the epitome of culinary perfection. Every bite is a trip down memory lane, a reminder of warmth, laughter, and that incomparable homemade taste. Nana's sausage rolls? Totally the bomb. It is an unparalleled classic.
But here's where we take a delightful detour. While messing with perfection might seem almost sacrilegious, I'm all for some adventure. So, let's create a vegetarian version of this beloved family treasure.
Servings: 10
Prep time: 10 minutes
Cooking time: 5 minutes
Cooking time: 5 minutes
Ingredients
1 cup dried yellow lentils
2 large potatoes, peeled and diced
1 large onion, finely chopped
2 cloves garlic, minced
1 inch ginger, grated
1 green chilli, finely chopped
1 teaspoon cumin seeds
1 teaspoon garam masala
1/2 teaspoon turmeric powder
1/2 teaspoon coriander powder
Salt and pepper to taste
2 tablespoons vegetable oil
A handful of fresh coriander, chopped
1 package of puff pastry, thawed
Sesame seeds, for garnish
Hot Toddy Kashmiri Tomato sauce, to serve
Instructions
- Rinse lentils, boil until tender (15-20 mins), and drain.
- Boil diced potatoes until tender, slightly mash, and leave some chunks.
- Heat oil, sizzle cumin seeds, sauté onions, garlic, ginger, and green chilli until golden. Mix in the lentils and potatoes, stir in garam masala, turmeric, coriander, salt, and pepper. Off heat, fold in cilantro, and cool slightly.
- Preheat oven to 200°C. Roll puff pastry, cut strips, place filling in the centre, roll and seal. Cut into 8 cm pieces.
- Place on a parchment-lined baking sheet, brush with almond/soy milk, sprinkle sesame seeds, and bake 20-25 mins until golden.