VIRGIN TIPVEGGIE SAUSAGE ROLLS WITH CARAMELISED ONION CHUTNEY
Sausage rolls are an all-time favourite of mine, but amazingly many of my international viewers have never heard of them. A video is coming soon! I’ve tweaked this picnic snack to make them veggie and coated with sesame seeds, served with caramelised onion chutney. The flavours and textures work so well together. The chutney recipe makes about three jars, but it keeps for a year and is really versatile.
READY IN 1 HOUR 10 MINUTES
MAKES 8 LARGE OR 16 SMALL
FOR THE CHUTNEY
3 tbsp olive oil
1.5kg onions, peeled and thinly sliced
280g soft dark brown sugar
200ml cider vinegar
3 garlic cloves, peeled and crushed
2 tsp whole grain mustard
½ tsp salt
¼ tsp paprika
FOR THE VEGGIE ROLLS
1 onion, peeled and quartered
3 garlic cloves, peeled
400g tin butter beans, rinsed and drained
400g tin cannellini beans, rinsed and drained
400g tin puy lentils, rinsed and drained
1 tbsp Marmite (or other yeast extract)
80g Cheddar cheese, grated
1 x 320g packet of ready-rolled puff pastry
1 egg, beaten
1 tbsp sesame seeds
salt and pepper
1. Start with the chutney. Gently heat the oil in a large pan and soften the onions for 10 minutes with the lid on, stirring occasionally to stop them browning. Stir in 3 tablespoons of sugar and turn up the heat to caramelise and brown the onions – but don’t let them burn. Add the remaining sugar, vinegar, garlic, mustard, salt and paprika. Simmer for 15 minutes until thickened.
2. Allow to cool before spooning into three 250ml sterilised jars. Use one jar to serve with your veggie rolls; keep the other two to mature for a couple of weeks.
3. Meanwhile, make the veggie rolls. Preheat the oven to 200°C/180°C fan/400°F/Gas mark 6. Whizz the onion and garlic in a food processor or blender until finely chopped. Add the beans, lentils and Marmite and blend again, stopping while the mixture still has texture. Add the cheese, season, scrape down the sides of the bowl and pulse to mix in the cheese.
4. Roll out the unwrapped pastry on a lightly floured work surface to make the rectangle a little wider. Cut in half and trim to make two long rectangles. Spoon the bean mix in a line about 2cm from the front of each pastry strip. Brush beaten egg along the front pastry edge, then fold the pastry over and press down on the eggy strip. Crimp the edges together with a fork. Brush the top with more egg, then sprinkle with sesame seeds. Cut each roll into four large or eight small pieces and transfer to a non-stick baking sheet. Bake for 22–25 minutes until puffed up and golden.
VIRGIN TIP
Freeze any sausage rolls you don’t use before baking, or make a double batch and freeze to enjoy later.