I love sausage rolls but I also have vegetarian friends who I love to cook for and would hate to leave out so I found this recipe www.australianfood.about.com and had to try is out. Its lovely and very similar to a samosa filling but in luscious puff pastry.
Ingredients:
3 medium potatoes, peeled, boiled and mashed.
1 tsp of sea salt
1 small onion, chopped
1 tsp ground cumin
1 tsp ground coriander seeds
1/2 tsp mild curry powder
1/2 tsp tumeric
1/2 tsp dried chili flakes
1 cup of peasHandful of finely chopped parsley
1 tbsp of vegetable oil
Packet of puff pastry
1 egg lightly beaten for brushing
Boil the potatoes until cooked. Drain and mash with the salt and put to one side.
Heat the oil in a frying pan over a medium heat and sweat the onion until softened but not coloured. Add the spices and fry for one minute to toast them.Next add the peas to the pan and fry on for a couple minutes then add the chopped parsley and mashed potato and mix well. Fry for another minute and then remove from stove to cool.
Pre-heat oven to 200c. Roll out puff pastry into a nice big rectangle and then cut into two lengthways. Spoon 3-4 tablespoonfuls of the cooled potato mixture into the centre of a pastry making a nice potato sausage down the middle. Egg wash either side of the potato mixture and then fold over the puff pastry to meet on the other side to form your large sausage roll. Flip over so the sealed edge is faced down and brush with egg wash. Cut into sausage rolls, big or bite sized and then score lightly the top of the sausage rolls with a knife to make it look pretty. Repeat with the other half of the pastry and pop them on a lined baking sheet in a hot oven for 20-25 minutes until golden brown!
Really lovely for picnics or Christmas! Make a big one and serve with a nice big salad for a tasty lunch.
Ingredients:
3 medium potatoes, peeled, boiled and mashed.
1 tsp of sea salt
1 small onion, chopped
1 tsp ground cumin
1 tsp ground coriander seeds
1/2 tsp mild curry powder
1/2 tsp tumeric
1/2 tsp dried chili flakes
1 cup of peasHandful of finely chopped parsley
1 tbsp of vegetable oil
Packet of puff pastry
1 egg lightly beaten for brushing
Boil the potatoes until cooked. Drain and mash with the salt and put to one side.
Heat the oil in a frying pan over a medium heat and sweat the onion until softened but not coloured. Add the spices and fry for one minute to toast them.Next add the peas to the pan and fry on for a couple minutes then add the chopped parsley and mashed potato and mix well. Fry for another minute and then remove from stove to cool.
Pre-heat oven to 200c. Roll out puff pastry into a nice big rectangle and then cut into two lengthways. Spoon 3-4 tablespoonfuls of the cooled potato mixture into the centre of a pastry making a nice potato sausage down the middle. Egg wash either side of the potato mixture and then fold over the puff pastry to meet on the other side to form your large sausage roll. Flip over so the sealed edge is faced down and brush with egg wash. Cut into sausage rolls, big or bite sized and then score lightly the top of the sausage rolls with a knife to make it look pretty. Repeat with the other half of the pastry and pop them on a lined baking sheet in a hot oven for 20-25 minutes until golden brown!
Really lovely for picnics or Christmas! Make a big one and serve with a nice big salad for a tasty lunch.
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