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Vegetarian "Sausage" Rolls

This mixture can be used as a "sausage roll" filling or it can be used by itself, tossed in plain flour and cooked as a patty.  You really need a food processor to grind this mixture.

Vegetarian "Sausage" Rolls


4 slices of wholemeal bread
400 gm tin chickpeas, rinsed and drained
1 zucchini, about 500 gm in weight
1 medium sized carrot
2 teaspoons chopped garlic
1/2 cup cashews
1 cup quick oats
2 large pinches mixed herbs
4 spring onions, finely sliced
150 gm grated tasty cheese
1 egg, lightly beaten
salt and pepper
4 sheets of frozen puff pastry
1 egg extra, lightly beaten


Defrost pastry under a tea towel so it doesn't dry out.  Pre heat oven to 200 degrees Celsius. Place a sheet of baking paper on a large oven tray.

Process first six ingredients until very finely chopped.  Place in large bowl. Add oats, mixed herbs, spring onions, cheese, egg, salt and pepper.  Mix until well combined.  Let mixture sit for 30 - 40 minutes in the refrigerator.

Cut each sheet of pastry in half.  With long edge in front of you place 1/8 of mixture along the long edge of this half sheet.  Brush the furthest side of the half sheet with the extra beaten egg.  Carefully roll up the pastry enclosing the mixture.  Gently cut each long roll into four equal lengths.  Place them on the oven tray leaving about 2 cms (one inch) gap between each roll.  Continue in this way with the remainder of the mixture.

Brush the rolls with egg.

Bake for 20 minutes, reduce heat to 150 degrees Celsius and cook for a further 10 - 15 minutes until rolls are golden brown

Makes 32 vegetarian rolls.  Or cut each large roll into 6 smaller portions and make 48 little rolls.


White bread will do fine if you don't have wholemeal.

This recipe really does need a surprisingly large amount of salt so be more generous than you would normally be.

These sausage rolls are delightful served with home made tomato sauce or sweet chilli sauce.

Food Facts:

Zucchinis are native to the Americas and their origins have been traced back to Mexico as far as 7,000 BC. Zucchinis were taken to Italy where they became known as zucchinos - which means sweetness.  The French call them courgettes.  They have a high water content and are very low in calories.  Zucchinis are full of valuable anti oxidants, Vitamin A and C and potassium.

Chickpeas are also known as Garbanzo Beans. They have a nutty flavour.  They need lengthy cooking and are used in Mediterranean and Middle Eastern cooking. They are high in fibre and  flavonoids, keeping the digestive system healthy and lowering cholesterol. They are rich in Vitamin E and zinc so they help fight infection and they promote healthy cell growth.

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