These vegetarian sausage rolls from Phoebe Conway are a game-changer. Super easy and full of flavour, with our Little Tractor Onions, Low Carb Potatoes and the added increase of protein from the chickpeas. The perfect meat-free lunch or dinner.
Thaw your pastry.
Pre heat your oven to 200 degrees Celsius and line a tray with baking paper. Dice the low carb potatoes into 1cm cubes, drizzle with some olive oil and salt and pepper then roast for 30 minutes or until golden.
Heat a small amount of olive oil in a pan and cook the onions over a medium heat with a pinch of salt until soft and starting to brown. Add in the balsamic and sugar and stir until sugar has dissolved. Set aside to cool.
Place the roasted potatoes, onions and all other ingredients into a food processor and pulse until a sticky mixture forms.
Lay your pastry flat and slice horizontally to form rectangles. Spoon some mixture along one edge shaping into a sausage shape. Brush the other edge with some of the whisked egg then roll the pastry up to enclose the filling, seam side down.
Continue until all of the mixture has been used up. Cut up into your desired sized rolls then brush with the egg wash and sprinkle with some sesame seeds
Bake for 10 minutes at 200 degrees Celsius then turn temp down to 180 degrees Celsius and bake for a further 30-40 minutes until the pastry is golden. Cook time with vary with different pastry.
Serve hot with some tomato sauce and a green salad!