Believe it or not. I have never had a sausage roll!
Traditionally, sausage rolls are made with pork sausage meat, and since I do not eat pork for religious reasons I have never been able to try one.
When the presence of veggie sausages and sausage rolls became more popular and accessible, it meant that I was able to get my hands on one of those babys!
However, I felt that the combo of the flaky/puff pastry with the veggie sausage was just not enough. So when recreating my version I thought I’d add a little twist and smother some of that tomato and chilli chutney, goodness inside.
So moving on, to create this recipe, you can use any chutney if you do not fancy the tomato and chilli, or you can leave it out if you prefer. Unlike traditional puff pastry which is time consuming, this pastry is super easy to make and the end result is a warm, flaky and buttery delight. However if you’d rather a faster method or do not have plain flour (which is like gold dust at the moment), using a just roll pastry sheet or store bought puff pastry is fine (I wont judge!).
(Scroll to the end for full recipe).
Before you begin weigh out 125g of butter, cover with foil and place in the freezer until rock hard (approx 30minutes). To make this flaky pastry it is important to make sure all of the ingredients going into the flour dough are as cold as possible. This ensures that the butter stays cold allowing it to create air pockets between the pastry layers, resulting in the amazing flaky texture.
Begin by sifting the flour and sea salt into a medium bowl, then grate the butter into the flour. Using a butter knife coat the butter gratings with the flour by slowly swirling the mixture (don’t use your hands, as it is important the mixture remains as cold as possible – you don’t want your body heat melting that butter!).
Once all of the butter is coated pour in the cold water. Then slowly mix until you create a rough but firm dough, making sure you can still see streaks of butter (as this will create the flakiness of the pastry).
Dust a clean surface and rolling pin with some plain flour. Then roll out the pastry in backwards and forwards motions to form an oblong shape.
Now fold the pastry into 3 sections by folding the top third down into the centre.
Next fold the bottom third upwards into the centre.
Then roll the dough out again, be careful not to over work the streaks of butter (you should have a rough marbled effect). Then fold into three sections once more.
Next wrap the dough in cling film and place into the fridge for 30 minutes, or until you are ready to use it.
Remove the dough from the fridge, and roll out into a rough square shape, by rolling backwards and forwards giving the pastry quarter turns as it expands. If the dough begins to stick to the surface or rolling pin, lightly re-dust with plain flour and continue rolling until the dough is approx half a centimetre thick. Then cut the dough crosswise then length wise into 4 rectangles.
Using a teaspoon place as much chutney as you like into the centre of the pastry. I used the tomato and chilli chutney because I wanted to give the veggie sauce a bit of a kick with the chilli element, and also provide it with an additional texture which was the chunks of tomato inside.
Then place the veggie sausage on top. I used Quorn sausages because they are my favourite brand of veggie sausage at the moment, feel free to use a brand you love.
Next bring the top flap of pastry down towards the centre and over the sausage then roll over ensuring the filling is completely covered with pastry. Then trim the edges, also ensuring they are well sealed .
Finally, Lightly score the topside of the pastry then brush the top with the beaten egg and bake in the oven at 220°C/Gas mark 7 for 10-12 minutes or until golden and flaky.
Makes: 4 rolls
Preparation: 40 minutes
Cooking: 12 minutes
- 125g Plain flour (plus 1tbsp extra for dusting and rolling)
- 1/2 tsp Salt
- 125g Salted butter (Frozen)
- 75ml Ice cold water
- 4 tsp tomato and chilli chutney
- 4 Veggie sausages (I used Quorn)
- 1 Egg (beaten, for glazing)
- Firstly, sift the flour and salt into a medium sized bowl.
- Using a coarse grater, grate the frozen butter into the flour. Then using a butter knife distribute the butter into the flour. ensuring all of the fat gratings are coated with the flour.
- Once all the butter is coated pour in the water and bring the mixture together to make a dough.
- Dust a surface and rolling pin with plain flour and begin rolling out the dough in backwards and forward motions, forming an oblong shape (you should still see streaks of butter).
- Then fold the top third of the pastry down into the centre, then also fold the lower half upwards into the centre.
- Then once again roll out the dough in backwards and forwards motions then fold into 3 sections again.
- Chill the dough in the fridge for 20 minutes (or until you are ready to use it).
- Preheat the oven to 220°C/Gas mark 7.
- Roll out the dough to 1/2 centimetre thickness and cut into 4 equal rectangular shapes.
- Place a teaspoon of chutney in the the centre of the each rectangle then place a veggie sausage on top.
- Bring the top side of the pastry down and over the sausage then roll over ensuring the filling is completely covered.
- Then trim the edges and make sure they are sealed well.
- Lightly score the top of the pastry and brush with the beaten egg.
- Finally bake in the oven for 10-12 minutes, until golden and flaky.
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