These vegan pastry rolls are filled with a spicy bean mixture which needs careful flavouring with onion, smoked paprika, cumin and celery salt.
You can use ready made shortcrust pastry or make your own. Ready made pastry needs to be taken out of the fridge for 30 minutes before using.
1 can butter beans (400g) drained of juice 250g drained weight
1 small onion finely chopped, 50g,
1 level tsp smoked paprika
1 level tsp ground cumin
Pinch of celery salt
1 level tbs tomato ketchup
Chopped spring onion, chives or parsley
Shortcrust pastry – either ready made or use Vegan shortcrust pastry recipe 300g
- Preheat the oven to 200°C/Gas 6. Line 2 baking trays with non stick baking paper.
- Put the drained butter beans in a bowl and mash with a fork or bash with the end of a rolling pin. Keep the bean liquid to use to glaze the pastry.
- Stir in the finely chopped onion, paprika, cumin, celery salt and tomato ketchup. Add chives, spring onion and/or parsley. Taste the mixture and see if it needs more flavour.
- Roll out the pastry into an oblong about 25x35cm and cut in half lengthways.
- Divide the bean mixture into 2 equal portions and roll into 2 long sausages along the length of the pastry.
- Brush the long side of the pastry with some of the bean liquid and roll up to make a cylinder. Press to seal and put the sealed pastry edge underneath on the baking tray.
- Brush the top of the pastry with bean liquid and sprinkle with sesame seeds.
- Cut each roll into 6 equal rolls and cut the top with scissors to make a peak.
- Bake in the oven for 15-20 minutes until golden brown.
- Serve warm or cold.
Find out how companies are making Vegan sausage rolls
Greggs Vegan sausage roll is made with flaky pastry and a vegan Quorn filling.
Marks and Spencers has a Plant Kitchen with a range of products made from plants. Their No Pork Sausage roll has vegan flaky pastry and a filling made from soya protein and spices
Quorn has vegan pieces that can be used as a vegan protein for dishes.