Even our meat loving 9 year old son loves these roasted vegetable sausage rolls. To be honest, I am not even sure he is aware they aren’t meat. The secret to the meat like consistency in these sausage rolls is black beans. Nutritionally black beans are packed with protein and fibre so are awesome for keeping tummies full.
- a heap of roast vegetables – see image at the bottom. It’s probably about 2 cups worth
- 300g black beans (cooked – if using canned, rinse and drain)
- 1 tblspn passata
- 2 tspn dijon mustard
- salt & pepper to taste
- butter puff pastry (note – I use Pampas butter puff pastry because it doesn’t contain additives)
- Start to defrost the puff pastry whilst you make this mixture
- Preheat the oven to 180 degrees
- Throw all the ingredients except the puff pastry into a food processor
- Blitz it a few times until it’s a thick paste
- Cut the puff pastry sheets in half
- Take some mixture and run it down the centre of one half of the puff pastry
- Fold the sides over the mixture
- Push the back of the tines of a fork to seal the ends of the long sausage roll
- Place on a lined back tray
- Use the edge of the handle of the fork to lightly push down the length of the sausage rolls you want – these will become your cutting marks once cooked
- With a fork, gently pierce holes in the top of the sausage roll (just pierce once per sausage roll)
- Brush with either milk or a lightly beaten egg (optional but this does make them a bit more golden in colour)
- Sprinkle with sesame seeds (optional)
- Repeat with other sheets – I usually use 1.5 sheets and it makes about 20 sausage rolls
- Cook in oven for 20-25 minutes until golden
- Allow to cool slightly, then use a sharp knife to cut the sausage rolls where you made the cut marks with the fork.
Another 2 Ways
- Turn these into an evening meal by making larger sausage rolls and serving with a crunchy garden salad.
- For extra nutrition, you could throw in a handful of baby spinach into the mixture.