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

Vitamin: Per slice
Nutrient Unit
kcal 348
fats 21g
saturates 8g
carbs 25g
sugars 3g
fibre 5g
protein 11g
salt 1.1g

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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.

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