Veggie Sausage Rolls – Little Big H
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
- 3 sheets ready rolled puff pastry
- 1 onion
- 400 gram tin chickpeas drained
- 2 carrots roughly sliced
- small handful fresh parsley
- 2 tbsp dried mixed herbs
- 2 eggs
- 3 slices wholemeal bread
- milk
- 100 grams feta (half a block)
- sesame seeds
- Preheat oven to 180 degrees C (350 degrees F). Remove pastry from freezer and allow to defrost on bench covered with a damp cloth
- Add onion to the food processor and pulse to chop. Add to a large bowl. Add chickpeas, carrot and parsley to the processor now and process until finely chopped. Add to the bowl along with the onion.
- Also add the dried herbs and 1 egg. In a separate bowl add the bread and pour some milk over and allow to absorb. Squeeze as much liquid out as possible and also add to the mixture.
- Using your hands, mix until well combined. Crumble the feta into the mixture and stir to combine. Small chunks of feta are good.
To assemble the veggie sausage rolls:
- Cut a puff pastry sheet in half. Add the chickpea mixture along the long edge (you can make them as big or as little as you like). Add a little water along the edge and roll the pastry over to seal.
- Cut into 5 rolls and add to a lined baking tray. Continue with the remaining mixture and pastry.
- Brush the rolls with the remaining egg (lightly beaten) and sprinkle with sesame seeds.Bake for 35 minutes or until golden brown. Serve warm with tomato sauce or chutney.