Weekend favourite eggplant and mushroom sausage rolls
Let’s face it – sausage rolls and I have a thing… it is without doubt my love of pastry that inspires the different variations of vegetarian sausage rolls that emerge from the kitchen and because it’s not everyday the pastry craving is there, I am totally fine with diving into a wholesome, scrumptious, juicy veggie based sausage roll when that craving hits.
This sausage roll recipe I decided to give two very ‘meaty’ substantial veggies with plenty of that umami flavour a crack in the blend and they were for want of a better word absolutely banging.
While we’re here and talking these veg in particular – you’ll find my love for mushrooms and eggplants in these recipes too:
- Vegetarian pizza mushrooms
- Mushroom chilli beans with baked potatoes
- Greek veggie stew with flatbread and garlicky yoghurt
- Za’tar eggplant greens and butterbeans
- Warm brussels, eggplant and sprout salad
Now for the weekend lovin, favourite treat however………. because I’ve kept you waiting long enough…….
EGGPLANT MUSHROOMS SAUSAGE ROLLS
Makes 12-14 small vegetarian sausage rolls
380g button mushrooms
600g eggplant (about 1 large)
3 cloves garlic, peeled
2 teaspoons sweet paprika
handful fresh parsley
130g (approx 1 medium) tomato, diced
1 1/2 teaspoons tamari
1/2 cup sunflower seeds
1/2cup (55g) oats
2 free range eggs, whisked + 1 for glazing pastry
2 sheets puff pastry
Place mushrooms, eggplant, carrot, garlic and parsley in a food processor and blitz to small pieces. Heat olive oil in a large fry or saucepan, add mushroom mix, parsley, paprika tamari, cover and cook for 30 minutes on medium to high, take lid off and cook a further 10 minutes to make the eggplant a little more golden. Preheat oven to 200C and line a large baking tray with greaseproof paper. Remove veggies from heat, add tomato, sunflower seeds, oats and 2 eggs and mix together so the mixture binds. Separate into 2 equal portions and add to 1 pastry sheet at a time in a roll. Squeeze the mixture together well (so it holds once cooked) before rolling the pastry around it tightly. Repeat with second sheet. Whisk egg for glazing and brush over the top and sides of the sausage rolls. Place in oven to cook for 30-40 minutes or until deliciously golden and puffy. Serve with a rich tomato chutney.