Filled with sweet potato, chickpeas and wild mushrooms. Surrounded by golden flaky pastry.Makes 12
For the pastry:
400g self-rising flour
200g plant based margarine
90ml cold water
For the filling:
500g sweet potato
20g dried wild mushrooms soaked in 30ml boiling water
500g tin of jackfruit
20g miso paste
30g onion powder
Pinch of salt
Pinch of black pepper
50g plain flour
For the pastry wash:
2 tbsp plant based milk
1/4 tsp turmeric
1/4 tsp mustard powder
2 tbsp fennel seeds
Pre-heat oven to 180°C.
Bake the sweet potato for 30-40 minutes until soft and tender.
To make the pastry, mix together the flour and half of the margarine using your finger tips to create a bread crumb type texture.
Cut the remaining margarine into small cubes and add to the flour with the ice cold water.
Carefully mix together gently. Do not over mix as the small pockets of margarine that remain in the pastry will help it to flake up.
When the pastry has formed into a dough, wrap it up in cling film and leave it to rest for 10 minutes.
While the pastry rests cut the sweet potato in half and scoop out the centre.
Place the drained chickpeas, soaked mushrooms, jackfruit, onion powder and sweet potato into a bowl and mix together.
Add the breadcrumbs, miso, flour and seasoning and stir together.
Spoon the filling into a piping bag.
Remove the pastry from the fridge and roll out on a clean work surface to approximately ½ cm thick.
Cut the pastry lengthways to create two equal rectangles.
Pipe the sausage filling down the middle of each piece of pastry.
Mix together the milk, turmeric and mustard powder and brush the edges of the pastry before rolling over to fully encase the filling.
Cut each filled pastry into 6 pieces giving you 12 in total.
Place the sausage rolls onto a baking tray.
Brush with a little more of the milk mixture and sprinkle with fennel seeds.
Bake for 35 minutes until golden and crisp.
These sausage rolls will freeze easily before baking and can also be baked from frozen.