Wednesday, June 29, 2011

Some variety for the sausage roll fiend

I've written before about Little E's penchant for sausage rolls. Oh ok, penchant is a bit classy, it's more like an addiction. (So far at least) she has never turned them down, and lately all kinds of things I never would have predicted have been shoved away, smushed, dropped on the floor, met with a raspberry, or her old favourite "no more!"

Anyway, a while ago, Lovely Friend E gave me her recipe for vegetarian sausage rolls. I suppose given they contain no meat they don't really need the "sausage" ... perhaps "vegetarian rolls" is a better description? I digress. It took me a while to get around to making them as we were working our way through the veal and pork stash in the freezer. These ones are predominantly mushroom, capsicum, onion, oats and cheese, flavoured with tomato sauce, sweet chilli sauce and soy sauce. Little E has finally started doing what I would describe as a proper "toddler nap" - two and sometimes more hours in the middle of the day. It is really wonderful and please please may it continue. It gives me a chance to eat, read, clean, cook, potter in the garden and even have a semi decent sleep if I need to. Today it gave me a chance to whip up a batch of these little goodies.

Little E is still asleep so I don't know if she will like them but I just had four with salad for my lunch and they are yummo! I was worried the sweet chilli sauce would be too spicy for a toddler but it doesn't taste hot/spicy at all.

Here is the recipe for anyone who is interested:

Vegetarian Rolls

1 cup of finely chopped onion (I used half a cup and added a couple of cloves of finely chopped/crushed garlic)
1 finely chopped red capsicum (medium size)
6 finely chopped button mushrooms
1/2 cup rolled oats (I used quick oats)
1/2 cup breadcrumbs (I doubled the oats and omitted these)
1 cup grated cheese (I used half cheddar and half parmesan)
1 tablespoon milk
1 tablespoon soy sauce
3 or 4 tablespoons sweet chilli sauce (I used 2 tablespoons of this and 4 of tomato sauce)
3 or 4 tablespoons tomato sauce
3 eggs
3 sheets of square frozen puff pastry
A little extra beaten egg for brushing
Poppy/sesame seeds (optional)

1. Preheat your oven to 200C and take the puff pastry out of the freezer.

2. Finely chop the onion, capsicum and mushrooms and crush the garlic (if using).

3. Mix the eggs, milk, soy sauce, tomato sauce and sweet chilli sauce together in a small bowl.

4. Stir together the chopped vegetables, oats and cheese. Then add the egg mixture and give it all a good stir. The mixture will look quite wet but don't worry because the oats will absorb most of the moisture as it cooks. If you think it looks really sloppy you can add a little extra breadcrumbs or oats.

5. Cut each square of puff pastry in half so it makes two rectangles. Using one rectangle at a time, put a line of filling down the middle. Then wrap each side over and gently press down to seal.

6. Brush each roll with beaten egg and sprinkle with poppy seeds or sesame seeds.

7. Carefully cut each roll into 8 small rolls. Arrange them on a greased baking tray. After 15-20 minutes hopefully you should wind up with something like this:




Maxabella said...

When you think about it... you could probably roll pretty much anything up in pastry and she might fall for it... I'm partial to a bit of pastry myself!! x

ANB said...

I have to say that the same thought had occurred to me! I think the next attempt will involve the ol' spinach and ricotta. Incidentally, she gobbled today's effort :)

erl said...


I must make some more for H.

Incidentally Mum gave me a whole heap of 'sausage' roll recipes that was in the Weekend Australian last weekend. This included a spinach ricotta recipe. If you haven't already got the recipes I'll email them to you.

Now I just need to feel like eating some : )

Rachel said...

oh yum! i'm going to try this out over the weekend. i hope my kids will like them if not their vego mum will love them!

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