Veggie Sausage Rolls
3 sheets puff pastry, thawed
1 large onion, finely chopped
2 garlic cloves
1 swede, grated
1 large potato, grated
1 large carrot, grated
1 large zucchini, grated
1 can cannellini beans (or your favourite beans), drained and rinsed
1 tbsp tamari (or soy sauce)
1 tbsp 'beef style' stock powder
2 tsp dried mixed herbs
1 tbsp tomato paste
1/2 cup walnuts or peanuts, finely chopped
Salt and freshly ground black pepper
A little olive oil
Preheat oven to 180°C.
Heat 1-2 tbsp olive oil in a large frying pan. Fry onion and garlic for a minute or two until soft. Add the other vegetable to the pan and cook for about 5 minutes in a medium heat until soft and starting to brown.
Add the beans to the pan and mash with a fork. Stir in tamari, stock powder, herbs and tomato paste. Taste and season if required. Mix in the chopped nuts.
Cut each pastry sheet in half (into 2 rectangles). Place filling lengthways along the centre of each one. Dampen one edge and fold pastry over and press the two edges together. Press the edges together with a fork and score small lines along the top.
Cut each roll into about 6 pieces and place on a baking tray.
Bake for 15-20 minutes.