Packed with 3 different kinds of beans for taste and texture, these vegetarian sausage rolls are low in fat and loaded with goodness. You can add herbs and spices to your taste, make big ones for dinner or little ones for finger food, and they just take a few minutes to throw together.
We served ours with barbecue sauce and spicy wedges.
1 tbsp olive oil
1 small onion, finely minced
2 – 3 cloves garlic, crushed
1 x 400g (14 oz) can cannellini beans
1 x 400g (14 oz) can red kidney beans
1 x 400g (14 oz) can chick peas (garbanzos)
2 tbsp tomato paste or ketchup
2 tsp dried oregano
salt and pepper
2 sheets puff pastry, each 42 x 26cm (approx. 16 x 10″), thawed if frozen
1 egg, lightly beaten for egg wash, or 1 tbsp oil for vegan
Preheat oven to 220°C (430°F) and line a large baking sheet with parchment.
Heat the oil in a medium saucepan and cook the onion until it starts to soften, then add the garlic and cook for about 3 minutes. Remove from heat.
Rinse and drain the beans well, then roughly mash them together with the onion and garlic, tomato paste or ketchup and oregano – you can do this in the saucepan, so you don’t need to dirty a bowl. Season well.
Cut the pastry sheets in half lengthwise. Put a quarter of the filling lengthwise down the centre of each piece of pastry, then fold the sides tightly over the filling and pinch closed. You can use some water or egg wash to seal it if you like, but I found it unnecessary. Use a sharp knife to cut each long roll into four.
Place the rolls seam-side-down on the parchment, brush with egg wash or oil and bake in the centre of the oven for about 20 – 25 minutes, until golden brown.