FoodCoop Recipes
Veggie Sausage Rolls
This twist on a classic has a tasty, meat-free filling with pockets of melting Brie
Cook
65 minutes
Serves
24
Ingredients
1 tbsp Co-op olive oil
200g Co-op British leeks, thinly sliced
1/2 tsp dried thyme, plus extra to sprinkle
200g Co-op British Brussels sprouts, thinly sliced
160g Co-op British carrots, grated
50g white breadcrumbs
60g Co-op Somerset Brie, diced
2 Co-op British free range eggs, beaten
320g sheet ready rolled puff pastry
100g Co-op cranberry sauce
Method
Heat the oil in a pan, add the leek and thyme, cover and cook for 5 mins
Add the sprouts and carrot, season, cover and cook for 10 mins more
Cool for 3 mins, then stir in the breadcrumbs, Brie and half the egg
Preheat the oven to 200°C/fan 180°C/Gas 6
Line a large baking tray with greaseproof paper
Unroll the pastry, keeping it on the paper, and cut down the middle to make 2 long rectangles
Spread half the cranberry sauce down the centre of each, then spoon the filling down the middles, moulding into a thin sausage shape
Brush some egg down one of the long edges
Lift the opposite edge up and over the filling and seal with a fork
Repeat
Slice each into 12 pieces
Brush with egg and sprinkle with a little thyme, then bake for 25 mins until crisp and golden
Nutrition
Energy | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
388kJ / 93kcal (5%) | 5.2g | 2.2g | 2.0g | 0.2g |
Medium · 7% | Medium · 11% | Low · 7% | Low · 7% |
Approx. per serving. % of adult’s reference intake. Carbohydrates per serving: 9g.
