Ingredients (makes 8)
1 pack ready rolled puff pastry (you will only need 1/3)
1 egg, beaten to glaze
For the filling
130g fresh breadcrumbs
110g mature cheddar cheese, grated
1 onion, grated
3-5 tbsp double cream
1/2 tbsp dried mixed herbs
1 tsp mustard powder
1/2 tsp cayenne pepper
Method
Pre-heat oven to 220oC
1. Lay the pastry landscape in front of you (with the long edge facing you) cut the pastry into 3 pieces, you will only need 2 of these for this recipe *.
2. Mix all ingredients except egg together, the amount of cream you need will depend on the type of breadcrumbs you use as some bread soaks up more than others, start with 3 tbsp and add more as you need it, you shouldn't need more than 5. You will need to get your hands in to mix this up and make it into a sausagemeat consistency.
3. Roll the filling into sausages the same length as the pastry.
4. Place one roll of filling onto one strip on pastry and brush egg along on side, roll the pastry to create a seal.
5. Making sure the seal is at the bottom, cut each length into 4 and brush with beaten egg.
6. Transfer to a baking sheet and bake for 20-25 mins.
* we added some cocktail sausages to our leftover piece to make some sausage rolls for the freezer.
We are joining the crafty kids at home 'cooking with kids' blog hop.
These sound amazing! I'm not vegetarian but I do love veg meals and snacks so would be very happy to find these at a party!xx
ReplyDeleteThese look a fun alternative to traditional pork sausage rolls!
ReplyDeleteI love sausage rolls and am always looking for alternatives to meat. Would be a recipe to try in the future.
ReplyDeleteThese sound lovely and not just for vegetarians. I love children helping with cooking too
ReplyDeleteI do love cheese and onion rolls but these sound amazing too
ReplyDeleteThese look amazing and so easy to make. I'll have to give it a go with the kids. They love normal sausage rolls, I wonder what they will make of these.
ReplyDelete