Veggie Sausage Rolls

Name: Veggie Sausage Rolls
Ingredients: 1/3 cup grated Cheddar cheese; 1 small onion, finely chopped; 4 None green onions, thinly sliced; 1/4 cup chopped parsley; 2 None eggs; 1 None carrot, coarsely grated; 2 None zucchini, coarsely grated; 1 None lemon, peel finely grated; 10 oz vegetarian meat crumbles; 2 tbsp breadcrumbs; 2 sheets frozen puff pastry, thawed; 2 tbsp sesame seeds; 2 tbsp poppy seeds; None None Chili sauce, to serve

14 ingredients

5 steps

Ingredients

1/3 cup grated Cheddar cheese
1 small onion, finely chopped
4 None green onions, thinly sliced
1/4 cup chopped parsley
2 None eggs
1 None carrot, coarsely grated
2 None zucchini, coarsely grated
1 None lemon, peel finely grated
10 oz vegetarian meat crumbles
2 tbsp breadcrumbs
2 sheets frozen puff pastry, thawed
2 tbsp sesame seeds
2 tbsp poppy seeds
None None Chili sauce, to serve

Directions

1

Preheat the oven to 425°F. Line a large baking pan with parchment paper.
2

Combine cheese, onion, parsley and 1 egg in a large bowl. Season well. Squeeze out all liquid from carrot and zucchini. Add to cheese mixture with lemon peel, vegetarian meat crumbles and breadcrumbs. Mix well. Set aside.
3

Lightly beat remaining egg into a small bowl. Cut each puff pastry sheets in half into 2 rectangles. Lightly roll out on a floured surface. Spoon vegetable mixture onto half of each pastry rectangle. Lightly brush exposed pastry with egg. Fold pastry over vegetable mixture to firmly enclose and form sausage roll. With back of a fork, press edge where pastry meets to ensure a tight seal. Repeat to make four rolls.
4

Cut each long roll into three smaller rolls. Score top of each roll at regular intervals. Brush top with remaining egg; sprinkle with sesame and poppy seeds. Place on prepared pan.
5

Bake 20-25 mins, until golden and cooked through. Serve with chili sauce.