MEATLESS ‘SAUSAGE’ ROLLS

Make these in bulk and freeze rolled, but uncooked. When you want them, throw them into the oven from frozen and add 5 minutes to the cook time.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180°C/350°F and line a baking tray with baking paper.

Step 2

Heat a frypan over medium-high heat and add 2 teaspoons of olive oil. Cook the onion, mushrooms and thyme for 5 to 7 minutes, until they begin to soften. Add the garlic and cook for another 1 to 2 minutes. Transfer the mushroom mixture to a bowl.

Step 3

Add the remaining filling ingredients to the bowl and, using your hands, mix until well combined. Divide the mixture into 6 even portions.

Step 4

Lie the pastry sheets on a clean surface. Using a sharp knife, slice each sheet in half.

Step 5

Roll a portion of the filling into a log shape and place in the middle of a pastry half. Reshape so it extends the length of the sheet. Repeat with the remaining filling and pastry sheets.

Step 6

Roll the pastry to enclose the filling, stopping just before you roll up completely. Using a pastry brush, brush the whisked egg along the edge that is yet to be rolled up. This will form the seam. Continue rolling, pressing the seam to secure. Cut the pastry logs into 6 even ‘sausage’ rolls.

Step 7

Transfer ‘sausage’ rolls to the baking tray, brush with egg and bake in the oven for 20 to 25 minutes, or until golden.

Step 8

Meanwhile, prepare the side salad by tossing together the salad ingredients.

Step 9

Serve ‘sausage’ rolls with side salad and tomato sauce, if desired.