The Happy Pear - Vegan Sausage Roll Bites
Vegan and sausage roll aren’t words that typically go together, but these go down a treat. They’re great party food and work well in lunchboxes. Everyone will be looking for more!
The Happy Pear
The Happy Pear
Recipe - SuperValu Online
The Happy Pear - Vegan Sausage Roll Bites
Prep Time15 Minutes
Servings8
Cook Time35 Minutes
Ingredients
1 Pinch black pepper
100g Cashew nuts
3 Cloves garlic finely chopped
1tsp Ground cumin
250g Mushrooms finely chopped
1 Pinch sea salt
2tbsp Soy sauce
1tbsp SuperValu oil
1 Pinch SuperValu smoked paprika
50ml Rice milk or non-dairy milk of choice for brushing pastry
2tbsp Sesame seeds
170g Vegan puff pastry thawed
1 The Happy Pear sundried tomato pesto
Directions
- Preheat the oven to 200°C/gas mark 6. Line a baking tray with non-stick baking paper.
- To make the sausage ‘meat’, heat the oil in a frying pan on a high heat. Add the mushrooms, garlic and salt. Cook for 4 minutes, stirring regularly, until the mushrooms have browned and wilted down significantly. Add the tamari or soy sauce and cook for a further minute. Take the pan off the heat.
- Transfer the mushrooms to a food processor along with the cashews, cumin, smoked paprika and pepper. Blend until smooth.
- Place one sheet of puff pastry on a cutting board and cut in half lengthwise into two rectangles. Set one aside.
- In the middle of one of your rectangles of puff pastry, use your hands to roll half of the mushroom mix into a sausage shape about 2.5cm thick neatly covering the full length of the pastry. The sausage filling should ideally be in the middle third of the pastry sheet, leaving one-third clear on either side. Roll up the pastry to cover the sausage so that it is overlapping slightly. Now roll it towards you gently so it’s seam side down, pressing down lightly using both hands so your sausage rolls are sealed and won’t open up during cooking.
- Use a pastry brush to brush your non-dairy milk of choice all over the pastry. Sprinkle the top with 1 tablespoon of the sesame seeds, then cut the roll into small bite-sized pieces about 4cm in length. This should give you eight sausage rolls. Place on the lined baking tray.
- Repeat with the remaining half of the mushroom mixture on the second rectangle of the puff pastry.
- Bake in the oven for 25 to 30 minutes, until the rolls are lovely and golden. Leave them to cool and enjoy with some Happy Pear pesto or hummus.
15 minutes
Prep Time
35 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Funky Soul Ground Black Pepper (41 g)
€0.89€21.71/kg
SuperValu Cashew Nuts (200 g)
€2.09€10.45/kg
SuperValu Loose Garlic (1 Piece)
€0.49
Funky Soul Ground Cumin (35 g)
€0.99€28.29/kg
SuperValu Closed Cup Mushrooms (250 g)
Only 79c
€0.79€3.16/kg
SuperValu Sea Salt (250 g)
€1.25€5.00/kg
SuperValu Light Soy Sauce (150 ml)
€0.90€6.00/l
SuperValu Sunflower Oil (1 L)
€1.95€1.95/l
Funky Soul Smoked Paprika (39 g)
€0.89€2.28/kg
Alpro Dairy Free Oat Milk (1 L)
€2.79€2.79/l
SuperValu Sesame Seeds (200 g)
€1.19€5.95/kg
Jus Rol Puff Pastry Sheets 2 Pack (320 g)
€4.25€6.64/kg
The Happy Pear Sundried Tomato Pesto (135 g)
€4.45€32.96/kg
Recipe
- Preheat the oven to 200°C/gas mark 6. Line a baking tray with non-stick baking paper.
- To make the sausage ‘meat’, heat the oil in a frying pan on a high heat. Add the mushrooms, garlic and salt. Cook for 4 minutes, stirring regularly, until the mushrooms have browned and wilted down significantly. Add the tamari or soy sauce and cook for a further minute. Take the pan off the heat.
- Transfer the mushrooms to a food processor along with the cashews, cumin, smoked paprika and pepper. Blend until smooth.
- Place one sheet of puff pastry on a cutting board and cut in half lengthwise into two rectangles. Set one aside.
- In the middle of one of your rectangles of puff pastry, use your hands to roll half of the mushroom mix into a sausage shape about 2.5cm thick neatly covering the full length of the pastry. The sausage filling should ideally be in the middle third of the pastry sheet, leaving one-third clear on either side. Roll up the pastry to cover the sausage so that it is overlapping slightly. Now roll it towards you gently so it’s seam side down, pressing down lightly using both hands so your sausage rolls are sealed and won’t open up during cooking.
- Use a pastry brush to brush your non-dairy milk of choice all over the pastry. Sprinkle the top with 1 tablespoon of the sesame seeds, then cut the roll into small bite-sized pieces about 4cm in length. This should give you eight sausage rolls. Place on the lined baking tray.
- Repeat with the remaining half of the mushroom mixture on the second rectangle of the puff pastry.
- Bake in the oven for 25 to 30 minutes, until the rolls are lovely and golden. Leave them to cool and enjoy with some Happy Pear pesto or hummus.