Festive Veggie Sausage Rolls

Festive Sausage Rolls

Had great fun today making these for a corporate Festive Fun Day from my home. These little rolls of joy are the ultimate festive home-made nibble to show your friends and family just how much you love them. They can be cooked well in advance, so make them now and freeze them for later. We’ve got all you veggies covered with a scrumptious spiced roasted squash version, cooked a little differently. They are both easily defrosted and warmed through when you need them, they go down especially well freshly baked on Christmas Eve!

Festive Sausage Rolls

Prep time: 25 minutes

Cook Time: 40 minutes

Sausage Filling;

1 medium onion, finely chopped

25g unsalted butter

12 x vac pack chestnuts, lightly crushed

2 tbsp cranberries, roughly chopped

2 tbsp finely chopped sage

450g Cumberland pork sausages, removed from skins, or you can use regular pork sausage-meat

Pastry;

450g ready made puff pastry or 2 packets of 375g ready rolled

Flour, for dusting

A little milk

Beaten egg

Sesame seeds to decorate

Equipment you will need;

• Non-stick baking sheet, or lined with greaseproof paper

• 1 sharp chopping knife and board

• 1 x medium bowl

• Large clean work surface for rolling out the pastry

• Rolling pin

• Pastry brush

• Small bowl for egg glaze

1. Cook the chopped onion in the butter until translucent, about 10 minutes, allow to cool. Add to the sausage meat in a bowl with the crumbled chestnuts, sage and cranberries, season with salt and ground black pepper.

2. Preheat the oven to 220C (425oF) Gas mark 7. On a clean lightly floured dusted work top. Roll out half the pastry to form an oblong approximately 40 x 20cm (16 x8 inches) . Cut lengthways into 2 strips.

3. Divide the sausage-meat into 4 equal pieces, dust with flour and form two of them into rolls, the length of the pastry. If it’s sticky sprinkle with some flour. Lay a sausage-meat ‘roll’ on each strip of pastry.

4. Brush the pastry edges with a little milk, fold one side of the pastry over and press the long edges together to seal.

5. Repeat with the remaining pastry and sausage meat. Trim the ends. Brush the pastry rolls with egg to glaze and cut into 5cm (2 inch) lengths. Make 2-3 slits on top of each one and sprinkle with sesame seeds and crushed peppercorns (optional). You could also make one long big sausage roll for kids lunches.

6. Transfer the rolls to a baking sheet and bake at 220oC (425oF) Mark7 for 15 minutes. Lower the setting to 180oC (350oF) Mark 4 and bake for a further 15 minutes. Serve hot or cold. Delicious with a sneaky squirt of Tomato Ketchup! See below for other dip ideas...

Spiced Veggie Wheels

Prep time: 30 minutes

Cook time: 1 hour 10 minutes

These are a delicious veggie version cooked like a pinwheel. You can use cranberries or chopped dates if you don't have fresh pomegranate. They can be frozen raw then cooked on Christmas Eve from frozen.

1.2kg butternut squash

1 tbsp ground garam masala (or a mix of coriander and ground cumin)

2 tbsp olive oil

Sea salt and ground black pepper

2 tbsp dried cranberry or pomegranate seeds

50g pinenuts or pistachios

40g cheese such as feta cheese or goats cheese crumbled

1tbsp chopped mint (optional)

1 beaten egg

Za’atar spice to decorate

Pastry;

450g ready made puff pastry or 2 packets 375g ready rolled pastry

Flour, for dusting

Beaten egg

Equipment

• You will need a non- stick baking sheet or baking sheet lined with greaseproof paper.

• Roasting tin

• Rolling pin

• Flour for dusting

• Sharp knife and chopping board

• Enough work space for rolling out the pastry

• Small bowl for egg glaze

• Pastry brush

• Oven

• Fork

1. Peel the squash and remove the seeds. Cut into small walnut sized pieces. Place on a baking sheet or in a roasting tin and sprinkle over the ground spice, seasoning and drizzle with the olive oil. Massage with your hands. Roast for about 25 30 minutes at 180oC (350oF) Mark 4 or until tender and slightly charred. (This step could be done the day before).

2. Place the roasted squash into a bowl, mash with a fork so it is roughly chopped.

3. Roll out the block pastry to 20cm x 50cm and brush all over with beaten egg. Sprinkle over the pinenuts or pistachio, cranberry or pomegranate seeds. Then sprinkle over the grated or crumbled cheese , gently pressing them into the pastry. Lastly sprinkle over the chopped mint, if using.

4. Evenly fork over the roasted butternut squash, leaving a 3 cm border along the long edge, season and then roll up like a Catherine wheel, towards the 3cm long edge.

5. Brush with more egg. (You can freeze them at this point, it makes them easier to cut). Then slice into 3 cm thick pieces and lay on a lined or non stick baking sheet. Sprinkle over more cheese.

6. Bake now or freeze for another day. Bake in a preheated oven at 180oC (350oF) Mark 4 for 30 minutes, turn, then bake for 10 minutes on the other side, or until golden and crispy. Sprinkle with Za’atar spice, (optional).

Optional Dips;

1. Bloody Mary Ketchup, mix a few drops of Tabasco sauce and Worcestershire sauce into tomato Ketchup

2. Mustard Mayo; Mix together grainy mustard with mayonnaise

3. Onion Chutney

4. Yoghurt Tzatiki; Mix together Greek Yoghurt or Coconut Yoghurt with finely grated cucumber and chopped mint.