What’s even better than a sausage roll… A giant sausage roll! One that’s vegetarian, but ensures that any meat eaters don’t feel cheated thanks to the combination of great flavours.
- 500g Flaky Pastry – Homemade or Shop Bought
- 6 Vegetarian Sausages – The best by far are Linda McCartney Red Onion and Rosemary (They have a great texture and amazing flavour!)
- 200g Mushrooms, Diced (I used button, but a good mix would bring even more flavour)
- 2 Red Onions, Diced
- 1 tbsp. Wholegrain Mustard
- 1 tbsp. Tomato Puree
- In a large frying pan, heat 1 tbsp. oil and a knob of butter. Add the onion and cook until translucent, then add the mushrooms
- Stir every now and then, ensuring that it doesn’t burn adding a splash of balsamic vinegar. Season with salt and pepper and add the wholegrain mustard and tomato puree. Cook for a further couple of minutes, taste, and leave to cool
- Cook the sausages through and leave to cool
- Roll the pastry out into a large rectangle, about 30cm by 20cm should do, and it should be around the thickness of a £1 coin
- Spread the cooled onion and mushroom mixture lengthways across the middle of the pastry – keeping some back
- Arrange the sausages two by two on the mixture, topping with the reserve
- Either fold the pastry over the filling, or for a more decorative look, cut the uncovered pastry at the side of the filling diagonally on both sides and bring up over the filling
- Brush with beaten egg, sprinkle some freshly milled black pepper on top and bake for 25-30 minutes at 200c until the pastry is a lovely golden brown
You could of course substitute the vegetarian sausages for meaty ones, I would suggest removing the skins to avoid any chewiness.