Vegetarian sausage rolls, with squash and goat's cheese
These vegetarian sausage rolls are packed with flavour!
Made with a roasted butternut squash filling, mixed with goat’s cheese and sage, they are even tastier than their meatier cousins.
Pair them up with our zingy homemade “ketchup” for a healthy packed lunch or moorish party food.
Servings 18 mini vegetarian sausage rolls
Ingredients
Vegetarian sausage rolls
- 880 grams butternut squash pieces
- 2 tablespoons olive oil
- 1 red onion diced
- 3 garlic cloves minced
- 1 handful fresh sage leaves finely chopped
- 125 grams goat's cheese
- 375 grams all butter puff pastry
- 1 large egg lightly beaten
Homemade 'ketchup'
- 1 red pepper deseeded and chopped
- 2 tomatoes chopped
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
Instructions
Roasted butternut squash and sage filling
- Preheat your oven to 200°C (390°F).
- Peel and slice the butternut squash. Drizzle with 2 tablespoons olive oil and season with salt and pepper. Lay the pieces out on a baking sheet so that each one has its own space.
- Roast in the oven for 40 minutes. Remove and cool.
- In a frying pan, sautée the diced onion, garlic and sage in a little bit of olive oil for 5 minutes and set aside.
- Return to the cooked butternut squash. Mash the soft pieces together in a large bowl. Mix in the goats cheese as well as the onion, sage and garlic mixture. Mash it all together with a fork or potato masher until well combined.
Mini vegetarian sausage rolls
- Flour a clean surface and roll out your sheet of puff pastry until it’s a rectangle that is approximately 5 mm thick.
- Cut the pastry sheet longways down the middle so you have two separate long strips. Brush each one with some beaten egg.
- Spoon your filling all the way down the middle of each of the two strips of pastry in one long line.
- Roll each pastry strip over onto itself longways so that you have what looks like a very long thin spring roll. Seal the pastry shut with your fingers or by pressing with the end of a fork.
- Take a sharp knife and cut each long role horizontally at 5 cm intervals. You should end up with about 9 equal pieces.
- Lay these pieces out on a greased oven tray and brush them with a lightly beaten egg.
- Bake in an oven for 20-25 minutes at 180°C (350°F) or until golden brown.
Homemade 'ketchup'
- In the meantime make the homemade ketchup. Place all the ingredients in a blender and whizz until smooth.