Forget Sosmix (not even sure they still sell it) and other “alternatives”, by far the best vegetarian sausage rolls recipe I’ve ever come across is courtesy of Delia Smith’s Christmas. The queen of home cooking includes a recipe in her vegetarian section but it’s sooooo much more than a vegetarian sausage roll! It’s little pieces of pastry-encased heaven.
However, Delia, and I don’t mean this disrespectfully, is a little off on her quantities and, in my opinion, could have done better with her choice of herbs. So although her original recipe is great, this is better!
The batch in the picture were sent in the post to my friends who’ve just had a baby. I hope they’re enjoyed – easy to munch on sausage rolls when breastfeeding, I thought? I ate about eight last night and I can attest to their greatness 😉
The best vegetarian sausage rolls ever
175 g of Organic lightly salted butter – frozen for at least 30mins, then grated
225 g plain flour – sifted
Small amount of cold water to bind.
1 egg – beaten (for glazing)
140 g fresh breadcrumbs
115 g mature or extra mature Cheddar cheese – grated
1 medium onion, grated
2 tablespoons double cream – whipped (or thick double cream)
1 tablespoon fresh, finely chopped parsley and basil
1/2 tsp thyme (either fresh or dried)
1 level teaspoons mustard powder
pinch cayenne pepper
salt and freshly milled black pepper
Pre-heat the oven to 200°C – FAN. Or Gas mark 7, 220°C – non-fan
How to make vegetarian sausage rolls
First off make the pastry. If you haven’t already, weigh the butter and then put it in the freezer wrapped in some foil. It’s got to be there for half and hour at least so you may as well get on with the rest. Don’t skip this step! Very cold butter is essential.
Sift the flour into a big bowl and put to one side.
Weight slices of white bread and add to the blender to make breadcrumbs – put these into another big bowl.
Peel your onion and chop the ends off. Grate the onion into the breadcrumbs. Don’t be tempted to use your blender on the onion. You’ll end up with mush.
Grate in your cheese next.
Chop up your fresh herbs and add to the mix along with the thyme (if using fresh, only use the leaves), cayenne pepper, mustard powder and seasoning.
If using standard double cream whip until it’s just nice and thick – or if using thick double cream you’re already good to go.
Add two generous tablespoons of cream to yoru ingredients and use a knife to mix it all up. It should all be mushy, pliable and thoroughly mixed. Put to one side.
Now wash your hands in cold water. Get your butter out the freezer. Using the foil to hold the end, dip the exposed end into our flour bowl and then grate the butter into the bowl. The flour dipping makes the grating easier. Don’t skip this step – it’s essential too! Do not use a food processor.
When it’s all in, use a cold knife to bring the butter and flour together, then bit by bit add the cold water until you have a rough dough that’s not sticking to the sides.
Transfer it to a well-floured surface. Don’t handles too much but kneads it once or twice to thoroughly mix and then roll it out to about the thickness of a 50p. It should be a nice large rectangle.
Cut it into three long strips of equal width.
Now roll up the filling into small sausages and place along one side of each strip. Mould the little sausages together until it forms one looooong sausage on each strip.
Take your beaten egg and brush along the opposite edge of the strips to wehere your filling is.
Then gently roll the pastry over the sausage starting at the non-egged side.
The join should be underneath when you’ve done rolling. Glaze the top with beaten egg too. Then cut into equal, small-ish sausage rolls – about an inch thick. Cut them on the diagonal. Using scissors nip the tops to give them a little decoration if you want to.
That’s it. Done. Pop them in the oven for up to 30minutes or until golden brown.
Transfer to a cooling rack and serve warm with chilli dipping sauce. Divine!
|Delia says…Delia says you can roll these up and NOT glaze the tops and then you can just cut them up and put them in the freezer for glazing and baking later. It’s a good tip but these are so good you’ll want to eat them all! I’d aslo say if you are going to freeze them and you need to stack them on top of each other, use greaseproof paper bewteen the layers to help them not to stick.|