Caramelised Jazz apple and red onion vegan sausage rolls
YOU WILL NEED
1 tbsp vegan spread or olive oil 1-2 Jazz apples, cored and finely diced 2 medium red onions, diced 2 tbsp light brown sugar
1 tbsp Dijon mustard ½ tsp fennel seeds, crushed 6 vegan sausages salt and pepper to taste 1 sheet store-bought vegan puff pastry 1 tbsp unsweetened soy milk, for brushing poppy seeds (optional) Dijon or English mustard, for dipping
DIRECTIONS
■ Heat the vegan spread or oil in a large frying pan over a medium heat, and once hot, add the apple, onion, brown sugar, Dijon mustard and fennel seeds. Stir together and sauté for 15-20 minutes until nicely caramelised, then remove the pan from the heat.
■ Crumble the vegan sausages into the pan with the caramelised mixture and stir everything together well, then season with salt and pepper to taste.
■ Preheat the oven to 200°C/180°C Fan/Gas Mark 6. Remove the puff pastry from its packaging and allow it to rest for 10 minutes. Slice the pastry in half lengthwise, then add half of the sausage mixture to each piece and shape it into a long cylinder, leaving a 1cm edge.
■ Tightly roll the pastry around the sausage mixture and pinch the two sides of the pastry together, or crimp them by pressing the sides together with a fork for a tighter seal.
■ Using a sharp knife, cut each roll into 10-12 pieces (about 2.5cm wide), and arrange on a parchment-lined baking sheet. Brush each piece all over with soy milk and sprinkle with poppy seeds (optional).
■ Bake for 20-25 minutes until the pastry is golden and puffed up. Remove from the oven and serve hot or cold, with mustard for dipping.
Recipe courtesy of Rebecca Hincke for Jazz Apple