The Island Day Nursery, Newport, Isle of Wight

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Vegetarian Sausage Rolls

Ingredients
(for about 36 small rolls)		  
  • 1 pack puff pastry
  • beaten egg to glaze
Filling
  • 600g (10 oz) fresh breadcrumbs
  • 480g (8 oz) mature cheddar cheese, grated
  • 1 large onion, grated
  • 3 tablespoons thick double cream
  • 1 tablespoon fresh chopped herbs
  • 1½ teaspoons mustard powder
  • salt and pepper

Method

  1. Preheat the oven to 220°C, (425°F) Gas Mark 7.
  2. Mix all the filling ingredients together in a large bowl. It should be the consistency of sausage meat.
  3. Roll out the puff pastry into an oblong shape. Cut a strip of pastry about 8 cm wide (3") and as long as you can get it. (See diagrams below).
  4. Using a floured board roll out the cheese mixture into a long sausage shape and place it down the middle of the pastry. Using a pastry brush, moisten along one and fold the pastry over to make one very long sausage roll. Press the side down either using a fork or your thumb.
  5. Using a sharp knife divide the roll into individual sausage rolls. Slash the top of each sausage roll twice diagonally.
  6. Glaze with beaten egg.
  7. Bake in the top of the oven for 20 - 25 mins. Cool on a wire tray.

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