Mushroom ‘sausage’ rolls
It’s AFL Grand Final day, so the PERFECT day for some sausage rolls.
Who do you think will win? Richmond or Geelong?
I honestly don’t know, so I’ll just go with who keeps winning and choose Richmond.
•1 onion, diced
•1 tsp garlic mince
•1 TBS dried thyme
•400g lentil can, drained
•1 tbs flaxseed meal
•1/2 cup water
•1 tsp stock powder
•2 tsp Dijon mustard
•1 cup panko breadcrumbs
•3 sheets puff pastry
•1/4 cup milk of choice
▪️ Begin by heating your oven to 200c and prepare your baking tray.
▪️ Place mushrooms in food processor and process into a fine crumb.
▪️ Heat frypan with a little oil and cook onions until soft, add mushrooms and cook for 5-10 minutes until it also softens, add garlic and thyme cooking for another minute.
▪️ Add the lentils, flax, water and stock bring to boil and allow water to evaporate. Take off heat.
▪️ Take out your puff pastry.
▪️ Add Dijon mustard and breadcrumbs and stir, allow to cool slightly while your puff pastry thaws, you don’t want the mix too hot as it’ll melt the pastry.
▪️ Divide the mixture into 6 portions, cutting each piece of pastry in half to make a rectangle then place mixture in a line and roll sealing pastry with a little milk on the ends and coating the tops.
▪️ Place rolls into hot oven and cook for 30 minutes or until brown.
▪️ As always save recipe for later and enjoy, also don’t forget to send me your creations. I love seeing what you’ve been cooking xxx
I found this recipe on taste.com.au and have only made slight variations to their recipe – it’s a winner
#sausagerolls #plantbased #aflgrandfinal