‘Sausage’ rolls

Sausage rolls Credit Joanne Murphy_FX roz purcell

Makes 12

1 x 400g tin of chickpeas, drained and rinsed
50g pecans
50g whole almonds
1 tbsp olive oil, plus extra for drizzling
½ a large onion, peeled and grated
½ an apple, grated (skin on is fine)
1 large garlic clove, peeled and crushed
1 sprig of fresh rosemary, needles stripped and chopped
1 sprig of fresh thyme, leaves stripped and chopped
2 tbsp nutritional yeast (optional)
2 tbsp tomato purée
1 tbsp tamari or soy sauce
1 sheet of vegan puff pastry
Handful of sesame seeds

  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Line a baking tray with non-stick baking paper.
  2. Put the chickpeas in a food processor and blend until smooth(ish). There will still be some chickpeas visible and it will be a thick, lumpy paste. Spoon into a bowl.
  3. Put the pecans and almonds in a high-speed blender (such as a NutriBullet) and mill into a chunky flour. Set aside.
  4. Heat the oil in a frying pan over a medium-high heat. Toss in the onion, apple and garlic and cook for two minutes. Add the herbs and cook for 1-2 minutes until the onion is golden and softened. Add to the chickpeas and stir to combine.
  5. Add the milled nuts to the chickpea mixture along with the nutritional yeast (if using), tomato pureé and the tamari or the soy sauce and stir again into a thick dough. It will be a little wet, but it should still be easy to roll with your hands.
  6. Unroll the pastry sheet onto a clean board and slice it lengthways to make two long strips of pastry, stretching it just a little bit on each side using your hands, Spoon the chickpea mixture into the middle and mould it into a long sausage shape. Fold the pastry over the filling, then press the edges of the pastry with your fingers, sealing it tight. Slice into 12 mini sausage rolls.
  7. Carefully lift the rolls onto the lined baking tray. Drizzle with a little olive oil, then sprinkle over the sesame seeds. Bake for 25 minutes, until golden around the edges.

Per Serving: 347kcals, 18.9g fat (3.5g saturated), 36.6g carbs (5.7g sugars), 10.2g protein, 7.8g fibre, 0.153g sodium

Recipe and image from No Fuss Vegan by Roz Purcell, published by Penguin Ireland