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Indian-style sausage rolls (ve)
Packed with hearty ingredients and aromatic spices, these sausage rolls offer a delightful fusion of flavours. Portion sizes relate to a child of primary school age, please amend to suit your needs.
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
Ingredients
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300 gpotatoes boiled
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250 gsilken tofu
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50 gfrozen peas cooked
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5 gsalt
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2.8 ggaram masala
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6.2 ggarlic powder
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2.2 gturmeric
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15 glemon juice
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1 sheetpuff pastry dairy-free
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7.5 gplant-based milk (to seal the pastry)
Instructions
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Preheat the oven to 190°C.
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Mash the boiled potatoes whilst they are still warm with the silken tofu.
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Add in the cooked peas, lentils, salt, spices and lemon juice and mix well to make sure that everything is well combined and seasoned.
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Lay out the puff pastry sheet and slice it down the middle length ways so that you have two long strips. Lay half of the potato filling in a line down the middle of each strip of pastry. Use your hands to press the filling together so that the rolls are as packed full as possible. You want to make sure you use up all of the filling.
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Dab a little plant-based milk along the edge of the length of one side of the pastry sheet. Then, lift the pastry over the top of the filling and seal it together down the side. Use a fork to press down on the edge to make sure it is secure. Cut each long pastry roll into 5 portions. You will end up with 10 individual rolls in total.
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Lay the rolls on a lined baking tray, spacing them out evenly and then bake for 30 mins until golden and the pastry is crispy.
Notes
Key facts per serving:
Fibre: 3.7g
Protein: 5.9g
Saturated fat: 4.2g
Other nutrition facts: contains iron, zinc, calcium & omega-3
Allergens: gluten & soya
CO2 emissions: 0.21kg, very low carbon (A rated)
