Homemade Brown Sauce
Vegan Sausage Roll
Vegan Sausage roll- home-made brown sauce
PITTED PRUNES 100G
CASTER SUGAR 100G
GR CINNAMON ½ TSP
ALL SPICE ½ TSP
RED WINE VINEGAR 20ML
Sweat the onion in the oil until soft.
Add the peeled and diced apple and cook for 3-4 minutes.
Add the spices and cook out for 2-3 minutes.
Add remaining ingredients & cook until the prunes are soft.
Blend until smooth.
Sausage roll filling
ONION, DICED 1
GARLIC 2 CLOVES
FIVE SPICE 1 TSP
5 BEAN MIX-TINNED 600G
CHESTNUT MUSHROOMS 500G
GRAIN MUSTARD 25G
CRISPY ONIONS 100G
CHIVES 2 TBS
SALT 1 TSP
SUN BLUSH TOMATOES 150G
Sweat the onion & garlic in the oil until soft.
Add the chopped mushrooms, season and cook until dry
Drain the tinned bean mix & tomatoes and addto the mix
Continue to cokk until dry
Cool slightly and pulse with a hand blender
Fold through the remaining ingredients
Put in to a piping bag and pipe onto a cling lined tray (thickness of a £2 coin)
VEGAN PUFF PASTRY 1 ROLL
VEGAN SAUSAGE ROLL FILLING FROM FREEZER
VEGAN MARGARINE 50G
SESAME SEEDS 1 TBS
Roll out the pastry to desired thickness but you are looking for a rectangle
Lay on the frozen veg filling, brush a little vegan margarine around
Fold ove the pastry and leave the seam on the under side of the sausage roll
Brush the top with the rest of the vegan margarine and sprinkle on the sesame seeds.
Cook the sausage roll at 180c until the pastry is golden and cooked.