I have to say when it comes to a pie or a sausage roll I will hands down choose a sausage roll every time. These wee rippers are so yum you wont believe they are vegan. The filling has beans, nuts, linseed’s and carrots but the kids (and adults) wont notice. Perfect to take to the park for a picnic. Whip up a quick Herby coleslaw, grab a picnic blanket, don’t forget the T-sauce and head down to the park for a lovely weekend outing.
Serve 4
Ingredients
2 can of butter beans (or pinto)
2 cup walnuts
8 tablespoons of ground flax seeds
4 tablespoons of soy sauce
2 teaspoon smoked paprika
4 teaspoons mixed dried herbs
2 teaspoon ground cumin
4 tablespoons tomato sauce
2 teaspoon vegetable stock powder
2 cups grated carrot
2 onion
6 cloves garlic
1 packet of filo pastry (375g)
sesame seeds for sprinkling on top
1/4 cup olive oil for brushing sheets and on top of rolls
Finely chop onions and garlic and sauté in a splash of oil or water. Once soft and cooked add grated carrot and cook for a further few minutes. In the mean time add beans, cumin, soy sauce, stock powder, tomato sauce, paprika and ground linseeds to a food processor. Unless you have a very powerful food processor grind walnuts first in a bullet or grinder, or chop very finely, then add to the food processor. Blend well for about 5 minutes until it resembles a paste. Stir through onion mixture by hand and place everything in the fridge for 30 minutes to thoroughly cool as this will make the sausage mixture easier to roll.
Preheat oven to 180 degrees fan bake. Once your mixture is cold take it out of the fridge and portion into 4. Lay 1 sheet of filo down, brush with a small amount of oil, layer another on top, brush again and then lay a third on top of this. With wet hands roll 1/4 of the sausage mixture into a log and place on top of filo along one edge. Gently roll up into a long log. Repeat this process 3 more times with the rest of your mixture until you have 4 filo logs. Slice into desired sausage roll size and place pieces on a baking tray lined with baking paper. Brush with a little oil and sprinkle with sesame seeds. Bake for around 20 minutes until golden. Serve with tomato sauce or your favorite relish.
Feel free to fancy up the rolls with your own personal touch such as dried cranberries or some chili to add some spice. You can freeze these rolls before cooking if you want to prepare them in advance for another day.
*recipes updated 28/9/2021