Organic Veggie Sausage Rolls


Organic Veggie Sausage Rolls

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Organic Veggie Sausage Rolls
Ever get to the end of the week and realise you still have a bunch of veggies still in your fridge? Then realise that this next week's organics bag is about to hit your doorstep! If so then you'll love this recipe, it's a really great way to use up whatever you have left over. This Veggie Sausage Roll is also a great meatless alternative to a classic Aussie favourite. I hope you enjoy it as much as I did.
Organic Veggie Sausage Rolls
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Course Snacks
Prep Time 15 minutes minutes
Cook Time 45 minutes
Servings
rolls
Ingredients
Course Snacks
Prep Time 15 minutes minutes
Cook Time 45 minutes
Servings
rolls
Ingredients
Organic Veggie Sausage Rolls
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
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Instructions
  1. First let's prepare all the veggies. Finely chop the carrot, broccoli, beetroot, capsicum, sweet potato, and spring onions and toss together in a large bowl. You want to chop everything nice and small, as this will become the filling for our rolls. You can alternatively use a food processor for this step to save time.
  2. Then chop the onion, green chilli, onion and garlic and place in another small bowl and set aside.
  3. In a small food processor or NutriBullet, add the chickpeas, coriander, salt and pepper and combine. Then set aside.
  4. Heat the coconut oil in a large pan. When hot, add the onion mixture, the curry powders, chilli flakes and the cumin seeds. Toss in the pan until the onion starts to turn translucent. Add in the veggie mixture and cook for approximately 15 minutes, stirring occasionally.
  5. When the filling is cooked, turn off the stove and add fold in the chickpea and coriander mixture. Combine well and set aside to cool.
  6. Before you start on the pastry, now is a great time to preheat your oven to 190 degrees.
  7. Beat the egg in a small bowl. You will use this to help seal up the rolls and also for an egg wash later.
  8. Cut each pasty sheet into 4 equal squares. Evenly distribute the mixture into the centre of each of the squares, making a rough sausage shape in the middle.
  9. Then roll them up! Use a little bit of egg wash on the edge to seal up the roll. Once rolled, place each of them on a lined baking sheet, seam facing downwards.
  10. Brush the tops with the rest of the egg wash and sprinkle on a little sesame seeds or poppy seeds to finish off.
  11. Bake at 190 degrees for 20-30 minutes, until the top of the puff pastry is nice and brown.
  12. Then they are ready to enjoy!
Recipe Notes

Check out more delicious recipes on my blog  The Blunt Knife, the place for the curious foodie and adventurous cook. It's filled with so many healthy recipes using the South Asian/Sri Lankan spices that I grew up eating.Check us out on Instagram @the_bluntknife.


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