Miguel Barclay’s Vegan Sausage Rolls
Serves: 1
Ready in: 30 to 60 mins
Know your nutrients
Calories
359 -Fat
18.6g -Saturates
7.4g -Sugars
4.2g -Salt
0.72g -Protein
9.2g -Carbs
36.6g -Fibre
6.2g -Powered by Nutracheck
Sausage rolls are a summer staple, especially when they're vegan! You can't go wrong with these from the £1 chef, Miguel Barclay. Recipe courtesy of Vegan One Pound Meals by Miguel Barclay (Headline, £16.99)
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Ingredients:
½ red onion, dicedHandful of mushrooms, sliced
2 garlic cloves, sliced
1 tsp dried oregano
200g black beans (from a 400g tin), drained
1 tsp plain flour
½ sheet of ready-rolled puff pastry
Pinch of poppy seeds
Olive oil
Salt and pepper
method:
- Pan-fry the onion in a splash of olive oil over a medium heat for 3 minutes. Add the mushrooms, garlic, oregano and black beans, season with salt and pepper and continue to fry for about 5 minutes until everything is cooked and softened.
- Remove from the heat, transfer the mixture to a blender and pulse until you get a coarse paste. Tip into a bowl, stir in 1 teaspoon of flour to help the mixture thicken, then allow to cool.
- Preheat your oven to 190C/375f/Gas 5. Cut the puff pastry into 3 strips (approximately 4cm x 10cm), spoon in a dollop of filling halfway along the strip and wrap to create your sausage rolls, finishing by squashing the end with the back of a fork.
- On a lined baking sheet sprinkle each roll with poppy seeds and bake in the oven for about 20 minutes, or until the pastry is golden brown.
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