Makes approximately 48 party sausage rolls or 24 gluten free Party Pies (see the end of the recipe)
The rich filling for these sausage rolls is both tasty and high protein, using an unusual mixture of quinoa and brown lentils. Don’t be fooled by the “hippy” ingredients, the sausage rolls really hit the taste/memory spot! These can be used at a house party to take adults back to their childhood, or at a kid’s party to create some great memories!
- 4 sheets vegan puff pastry
- 1/2 cup quinoa (red or white)
- 1 1/2 cups vegan “beef” stock (or 1 1/2 cups water + vegan "beef" stock cube)
- 2 tablespoons olive oil
- 1 1/2 cups raw onion, finely chopped
- 3 tablespoons garlic, minced
- 2 cups brown lentils (cooked or canned)
- 3 tablespoons vegan Worcestershire sauce
- 1 tablespoon dried sage
- 1/2 tablespoon smoked paprika
- 1/2 tablespoon dried marjoram
- 2 teaspoons pepper
- 1/4 teaspoon nutmeg
- 1/3 cup tomato paste
- 1 cup water
- 1/3 cup besan flour
- 1/3 cup nutritional yeast
- 1/2 teaspoon salt
If you have a rice cooker, place the quinoa and vegan “beef” stock (or the 1 1⁄2 cups water and 1 vegan “beef” stock cube) into the rice cooker and cook as per the manufacturer’s instructions, until all of the liquid has been absorbed. Set to one side.
If you do not have a rice cooker, rinse the quinoa and place in a medium sized saucepan along with the 1 1⁄2 cups vegan “beef” stock (or the 1 1⁄2 cups water and 1 vegan “beef” stock cube). Cover and bring to the boil and then turn the heat down to minimum heat. Simmer, stirring occasionally until the quinoa is tender and all of the liquid has been absorbed. Set to one side.
1. Heat the olive oil over a medium heat in a deep sided frying pan and sauté the onions until translucent and tender, about 5 minutes. Remove a 1/2 cup of the onions and set to one side.
2. Add the garlic to the remaining onions and sauté for another minute or so. Pour in the cooked quinoa and brown lentils and stir to mix. Add the vegan Worcestershire sauce, herbs, pepper, nutmeg and stir through. Add the tomato paste and the cup of water and stir to mix thoroughly.
3. Turn the heat to low and simmer, stirring occasionally, until all of the liquid has been absorbed, about 15 to 20 minutes. Pour the mixture into a large bowl and set aside to cool.
4. When the mixture has cooled to tepid (about 20 minutes), spoon into a food processor or use a stick blender to blend the mixture until smooth. Pour back into the bowl and stir through the retained 1/2 cup sautéed onion, besan flour, nutritional yeast and salt. Set to one side and cool completely.
Putting it all together
1. Preheat the oven to 200°C / 400°F / Gas Mark 6. Line two baking trays with baking paper.
2. Defrost the puff pastry sheets. Slice in half. Place mixture down the centre third of each half a sheet. Carefully roll one side over the mixture and then over to the other side to form a tube. Cut each tube into six pieces. Place carefully on the baking paper and put into the preheated oven.
3. Bake until the puff pastry is dark golden and puffed and the filling looks dry, about 20 minutes.
4. These can be served hot, cold or tepid, with lots of tomato sauce!
Making gluten free party pies:
1. If you can’t find vegan gluten free puff pastry, gluten free savoury shortcrust pastry. Whilst it is not responsive to rolling around a filling, you can make party pies with the filling instead!!
2. Use a double batch of the gluten free Savoury Shortcrust Pastry. Roll half of it out as per the instructions in that recipe and cut into circles, about 9cm (3.75”) across.
3. Lightly oil and flour two 12 piece muffin tins to ensure that the pastry cups can be removed easily. Line the two 12 piece muffin tins with the pastry circles.
4. Place a dessertspoon or so of the filling into the pastry cups. Roll out the remaining pastry and cut into circles to form the tops of pies. Place the pastry top over the filling and carefully seal the edges.
5. Bake until the pastry is golden and cooked through, about 25 minutes.