DIY Kitchens has partnered with AEG & chef Jon Fell, who provides some live cooking demonstrations in our showroom each month.
Here is the recipe for his tasty vegetarian sausage rolls that has left some visitors to the showroom, wanting more!
Ingredients
- 1 pack ready rolled puff pastry sheet from the supermarket
- 200g Mature Cheddar grated
- 1 large onion grated
- 200g fresh breadcrumbs/white or whole meal
- 100g of dried mixed fruit
- 2 tbsps crème fraîche
- 2 tsps dried mixed herbs, sage, thyme, rosemary, oregano / any mixture depending on your taste
- 2 tsps mustard powder
- 2 tsps paprika
- Salt and freshly ground black pepper
- One lightly beaten egg to glaze
Instructions
- Preheat the oven to 195° C
- Place all the filling ingredients into a bowl and combine well
- Cut the pastry sheet into three equal sized strips
- Put the filling into a piping bag
- Squeeze generous amounts of sausage mixture down the middle of your pastry strips
- Brush one side of each pastry strip with beaten egg and fold the other side over the top of the filling to join it
- Turn your rolls over so they are seam side down
- Cut to size
- Brush with beaten egg and place on greased baking sheets
- Bake on the top shelf of your hot oven for 20 – 25 minutes until browned and crispy
- Cool on a wire rack if you are not scoffing them immediately
- You can store in an airtight container
This recipe was provided by Jon Fell (Chef) MCGC.
You can see more great recipes on his website, JonFellChef.net.