Get pleasure from these veggie sausage slices for lunch or in a picnic. Wrapped in puff pastry, they're full of roasted peppers and spices
- Preparation and cooking time
- Prep:30 minutes
- Prepare dinner:40 minutes
- plus chilling
- Simple
- Serves 6
- Freezable (raw)
- Vegetarian
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Substances
- 6 vegetarian sausages
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- 1 tbsp olive oil
- 3 roasted peppers from a jar, chopped
- 3 rosemary sprigs, finely chopped
- 1 tbsp harissa paste
- 1 tbsp floor cumin
- 1 tbsp delicate curry powder
- 1 tbsp smoked paprika
- plain flour, for dusting
- 1 sheet rolled puff pastry
- 1 tbsp milk (plant-based, when you like)
- 1 tbsp black sesame seeds
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Methodology
- STEP 1
Chop the sausages into small items. Put in a bowl with the onion, garlic, oil, peppers, rosemary, harissa and spices. Season and blend properly. Fry over a medium warmth for 8-10 minutes till the onion is mushy. Put in a dish and put aside to chill.
- STEP 2
Warmth the oven to 200C/180C fan/fuel 6. On a flippantly floured work floor, reduce the pastry into six rectangles.
- STEP 3
Put a heaped spoonful of filling onto one facet of the rectangles, leaving a 1-2cm border. Brush some milk over any uncovered pastry. Fold right into a sq. and press to seal. Crimp with a fork.
- STEP 4
Prepare on a lined baking tray. Brush with extra milk and sprinkle over the seeds. Bake for 25-30 minutes till golden.