I love fast food. A sausage roll from a Nottingham bakery usually hits the spot if I’ve had a crap day. However, during Veganuary I have had to steer clear of ready made sausage rolls for obvious reasons. So I thought I would do an experiment last weekend with all the different types of alternative egg wash to see which I liked best.
The gravy (top left) was my winner because of the added flavour but to be honest all worked pretty well. The other contenders were: soy milk, soy and paprika, water, soy and agave and a flavoured oil from Charlie & Ivy’s range.
Now, the only one I wouldn’t use again is the plain water, it just didn’t have the glaze I wanted. Also, although the soy and agave gave an interesting sweetness to the pastry, it was a little too sweet for me. It would be better on sweet treats. So, gravy it is.
Here is my recipe for the ultimate vegan sausage roll. It’s so good, my non vegan friends are even asking for the recipe!
1 pack Jus Rol ready rolled puff pastry
100g stuffing (I used Paxo)
1) Remove the sausages from the packets and leave to defrost.
2) Mix 100g stuffing with 230ml boiling water, mix and leave to cool.
3) Break apart the defrosted sausages and mix in the stuffing until combined.
4) Remove the pastry from the fridge and leave for 5 minutes to remove the chill.
5) Cut a piece of pastry approx 2in in width.
6) Roll out a sausage shape from the mix and place lengthways down the centre of the pastry.
7) Top with another piece of pastry to form a parcel.
8) Along each edge, place a fork along the crease to stick the pastry together.
9) Cut any stray bits of pastry from the sides to neaten.
10) Cut to the size you want and place on a lined baking tray.
11) Brush with your chosen wash.
12) Bake in the centre of the oven for 25 minutes at 190°c until the tops are golden.
13) Remove from the oven and leave to cool before digging in!
I hope you enjoy this recipe, please check out my blog for more vegan delights!