Sundried Tomato & Carmelised Onion Sausage Rolls
A delicious, veg-packed twist on the classic sausage roll, brought to life with one of our signature pestos. The pesto adds richness, umami, and a lovely tang and goes incredibly well with mushrooms! We use oyster mushrooms here but you could easily use button or portobello mushrooms instead. This recipe with make 4 large sausage rolls or 8 small sausage rolls.
Takes 30 minutes
Serves 8
Ingredients
- 1 sheet 320g vegan puff pastry (shop-bought)
For the filling:
- 1 medium red onion
- 3 tbsp balsamic vinegar
- 3 tbsp maple syrup
- 250 g approx. 2½ cups oyster mushrooms or mushrooms of choice
- 2 tbsp tamari or soy sauce
- 100 g ¾ cup cashew nuts
- 100 g ⅓ cup The Happy Pear Sundried Tomato Pesto (or pesto of choice)
- 50 ml 3 tbsp + 1 tsp oat milk or other plant milk
- 2 tbsp sesame seeds
- Pinch of sea salt and black pepper
- 1 tbsp oil for cooking
Instructions
Preheat the oven & prep ingredients:
- Preheat the oven to 200°C (fan) / 220°C (conventional) / 392°F.
- Peel and finely slice the red onion. Clean and slice the mushrooms.
Cook the filling:
- Heat 1 tbsp oil in a frying pan over high heat. Once hot add the onions and cook for 2-3 mins, then add the mushrooms with a pinch of salt and sauté for 5-7 minutes stirring regularly until browned and most of the moisture from the mushrooms has evaporated. Reduce the heat to medium heat.
Season and add cashews:
- In the same pan, add in the tamari maple syrup, balsamic vinegar and cashew nuts and sun-dried tomato pesto and cook for another 2–3 minutes stirring regularly until sticky and jammy.
Blend the filling:
- Using an immersion blender or stick blender blend until smooth but keeping a little bite of texture. Alternative add to either a food processor or blender and blend till smooth. Taste and adjust the seasoning to your liking.
Shape the sausages:
- Divide the filling into 4 equal portions (approx. 80g each) and shape into sausages about 12–13cm long.
Assemble the rolls:
- Unroll the puff pastry and cut into 4 rectangles (roughly 12 x 16 cm). Place a sausage on the short edge of each rectangle and roll tightly. Seal the edge with oat milk and press to secure. Place seam-side down on a lined baking tray.
Brush and bake:
- Brush the tops with oat milk and sprinkle over the sesame seeds. Bake for 20 minutes at 200°C (fan) / 220°C (conventional) until golden brown and crisp.
These were freakin delicious!! Have tried several vegan homemade sausage rolls and these are hands down the best! And pretty easy to make too! I subbed the pesto for some straight sun-dried tomatoes which is what I had and worked great. Will definitely make again 🙂
That’s brilliant to know🙌 So glad you loved them 💚