Vegan Sausage Rolls

Vegan Sausage Rolls


Ingredients

  • 1 Block Puff Pastry
  • 350g Cooked Butternut Squash
  • 250g Cooked Red Pepper
  • 75g Raw Onion
  • 100g Raw Kale
  • 30g Toasted Almonds
  • 50g Dried Cranberry
  • 10ml Orange Oil
  • 100ml Red Wine
  • 300g Quinoa
  • 2 Broccoli heads cuts into florets

Method

  1. Peel and deseed the butternut squash dice and place on baking try with the orange oil, deseed the peppers, slice and cook for 20 minutes at 180. Once cooked leave to cool.
  2. Put a pan of water onto boil for quinoa once the water is boiling place the quinoa in to cook for 12 minutes then remove from heat and drain. Leave to cool
  3. In a large bowl strip the kale from the stalk, discarding the stalk. Add the raw red onion, butternut squash, peppers and toasted almonds
  4. In a frying pan add the red wine and cranberries, cook until the cranberries have swollen up. Leave to cool.
  5. Place a pan of boiling water on for broccoli florets once boiled cook for 7 minutes, cool then drain and add to large bowl mix.
  6. Add cranberries with the red wine from the pan, quinoa in to the large bowl and mix all ingredients together. 
  7. Roll out your pastry to 16cm length and width.
  8. Add 250g of filling, roll the pastry over and pinch the edges together then cut into 4cm long 

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