When I first made these un- sausage rolls a few years ago, my died- in- the-wool vegetarian daughter didn’t enjoy them because they tasted too much like the real thing, that is, sausage meat. Like that old advertisement, ‘I can’t believe it’s not butter’, one might exclaim, ‘I can’t believe it’s not a sausage roll.’ They’re a lot healthier than the real thing and great to have stashed in the freezer for the silly season. Sausage roll connoisseurs and those with a hangover may feel a little cheated of the fat and unctuous smell. Most will not even notice. Pass the tomato sauce please.
This recipe is for mini bite- sized rolls. If you prefer a larger lunchtime shape, cut the puff pastry squares into halves and fill more generously .
Before you gather your ingredients, remove the four sheets of puff pastry from the freezer and defrost.
- 3 eggs
- 1 cup well-drained ricotta cheese
- ½ cup crushed walnuts
- 2½ Tablespoons soy sauce
- 1 medium onion, finely chopped
- 1 ½ cups breadcrumbs made from stale bread
- 1 ½ cups rolled oats
- 1 teaspoon dried mixed herbs
- salt and pepper
- 2 tablespoons grated parmesan cheese
- 3 sheets frozen puff pastry
- Heat oven to 18oc fan forced and line biscuit trays with baking paper, or grease if you prefer.
- Mix walnuts, eggs, ricotta cheese, onion and soy sauce together in a large bowl.
- Add rolled oats, breadcrumbs, herbs, parmesan and salt and pepper and mix well.
- Cut pastry sheets into thirds and lay a thin strip of mixture down the middle of each sheet.
- Roll up and seal edges with milk.
- Flatten the backs of the rolls gently with the back of a knife then cut into 5 or 6 pieces.
- Brush each roll with eggwash and place on the baking trays.
- Bake for 20 minutes or until golden and cool on a wire rack.
Any scraps of leftover puff pastry can be twisted into shapes and dusted with parmesan then baked until golden.
This recipe is adapted from veggiemama’s version. I have added dried mixed herbs for that old-fashioned sausage roll taste. As I tend to have ricotta on hand, I use this. Mixing by hand is preferable when using ricotta. Other recipes ‘out there’ use fetta or cottage cheese. I have avoided the addition of lentils, as much as I love them, as meat eaters tend to detect them a mile off. And no grated carrots!