Last Friday at work we had a charity bake sale in aid of Hand in Hand for Syria and the British Red Cross Typhoon Haiyan Appeal. I sit on the charity committee and am starting to get a bit of a name for myself with my baking. I just missed our on the Star Baker award at our Christmas do last year, but have got it in my sights this year. At any rate, it had been requested that there are more vegan and gluten free offerings made at bake sales, so I did my best to comply.
All credit for this recipe goes to my friend Joy, who bought these "sausage" rolls to Cake'n'Bake a few months back. They are super simple, and I wouldn't have guessed that the ingredients were vegan friendly, but they are! I'm not sure if all brands would be equally vegan friendly, so just check the labels to be sure.
Prep time: 10 minutes
Cook time: 18-20 minutes
Makes 24 sausage rolls
Cook time: 18-20 minutes
Makes 24 sausage rolls
Ingredients
200g sage and onion stuffing mix
Boiling water (as needed)
1 packet of ready-to-roll puff pastry
1 tbsp soy milk, to glaze
200g sage and onion stuffing mix
Boiling water (as needed)
1 packet of ready-to-roll puff pastry
1 tbsp soy milk, to glaze
- Pre-heat the oven to 160, and line a baking tray with greaseproof paper
- Tip the stuffing mix into a bowl and stir in boiling water. Check the packet of stuffing mix to get the quantity of water, as I believe this varies brand to brand. I used around 350mls. Pop the stuffing to one side to cool.
- Unroll the packet of pastry and cut into 24 evenly sized rectangles.
- When the stuffing is cool enough to handle, roll into 24 balls. Pop each ball onto the centre of each rectangle of pastry, and warp the pastry around the stuffing, making sure to tuck in the edges of the pastry as you go.
- Brush the sausage rolls with a little soy milk to glaze, the pop in the oven for 18-20 minutes, until golden brown.
- Can be enjoyed hot or cold!
Until next time,
Happy thoughts x
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