Spicy vegetable ‘sausage’ roll
Ok, we have made these so many times now and even Mr SSH, who questions each time how much ‘sausage’ there is in his ‘sausage roll’, finally admits that they are not bad, as he goes back for seconds, thirds and even fourths…. High praise, I tell you! As you’ve guessed there is no sausage in these rolls – they are in fact vegetarian, but we call anything in a roll, a ‘sausage’ roll (#sorrynotsorry for the confusion!).
So, we are happy to be sharing this delicious, savoury snack, that not only tastes yum, but is an excellent option for getting more veg into your fam in a most delicious way, that even your pickiest won’t be able to resist. Still not convinced? Give this recipe a go and let us know what your team thinks….
Here is our spicy vegetable ‘sausage’ roll. All portions are approximate, but the recipe really doesn’t matter. And, if you don’t have exact quantities or ingredients, just use what veggies you’ve got!
INGREDIENTS
1 1/2 cup roasted veg (we had a mixture of sweet potato, potato, pumpkin and red onion – include one starchy veg and from there, any combo would work)
1 cup cooked brown rice (or half brown rice-half quinoa, or leftover fried rice – anything goes! Today we even used leftover brown rice biryani)
1 egg (or chia egg)
1/2 – 1 cup frozen peas & corn
2 tbs almond meal
1 tbsp curry powder
2-3 sheets pastry (today we used oil pastry, but we’ve also used puff pastry) @careme_pastry is really good.
1 tbsp EVOO
1 tbsp sesame seeds (optional)
Sea salt & pepper
METHOD
Before you start, preheat your oven to 200 degrees and line a baking tray with baking paper.
In the belly of a food processor, add roasted veg and brown rice and blend til combined. Transfer to a mixing bowl.
Add the whisked egg to the bowl and mix together. Add almond meal and stir in. The mixture will be sticky, but you don’t want it too wet. If it is too wet, add in a little more almond meal. Stir through the peas and corn, curry powder and season with salt and pepper.
Lay out your pastry. Add filling down the length of the pastry. And roll filling & pastry combo into a ‘roll’. Cut into 3-4 equal pieces and place on baking tray. Continue process till all filing has been used and tray is covered in your ‘rolls’. Paint the rolls with some EVOO and sprinkle with sesame seeds (if you have).
Pop the tray into the pre-heated oven and allow to cook for 10-15 mins (or until golden brown). Remove from oven and be patient – you will need to allow these to cool, no matter how hard that is – the filling will be super hot! And that’s it, team – enjoy! And if you give them a try, let us know below how you go!
If you love this savoury snack, you might also like our zucchini and sweet potato bites, our pimped-up guacamole dip, or our sweet potato nachos.
Anna & Em xo
#sshkitchen #sshealth
