Irish Examiner Saturday - Irish Examiner - Weekend

Vegetarian sausage rolls

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A dash of olive oil 2 shallots, sliced

4 cl o ve s o f g a rl i c , finely chopped

Small bunch of sage, chopped

175g of brown bread breadcrumb­s

2 eggs, lightly beaten

120g of a hard parmesan-style cheese, grated

50g of dried cranberrie­s 500g of puff pastry sheets

To decorate:

1 egg, lightly beaten

Half tsp of milk

Poppyseeds for sprinkling

Heat oven to 190C and line two flat baking trays with parchment. Heat the oil and fry the shallots until translucen­t, add the garlic and continue frying until it is starting to turn golden. Stir in the chopped sage and breadcrumb­s.

Mix the eggs and cheese together and add this to the breadcrumb mixture. Add some cracked black pepper, it may be salty enough with the cheese.

Form the mixture into two long sausage shapes.

Spread the pastry on a lightly floured surface. Lay the sausage on the side and roll it in the pastry and seal it in.

Slice into sausage rolls and place them, seam side down, on the baking tray.

To decorate, mix the egg and milk together and brush this onto the top of the rolls. Sprinkle with the poppy seeds.

Bake for 30 minutes or until the pastry is golden and the centre cooked through.

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