Golden puff pastry wrapped around juicy sausage meat (or plant-based alternative), glazed with a sweet and tangy hint of marmalade for that perfect balance of savoury and citrus. A comforting twist on a classic favourite.
Ingredients (for 6–8 rolls):
– 8 sausages
– 1 small red onion, finely chopped
– 1 garlic clove, minced
– 1 tsp smoked paprika
– ½ tsp ground cumin or allspice (optional)
– 1½ tbsp La Vieja Fabrica No Peel marmalade
– 1 tbsp chopped fresh parsley or sage
– Salt and pepper, to taste
– 1 sheet vegan puff pastry (ready rolled)
– Plant milk, for brushing
– Optional: sesame seeds or nigella seeds for topping
Method:
- Preheat oven to 200°C (180°C fan). Line a tray with baking paper.
- In a small pan, sauté red onion and garlic until softened (about 5 mins). Add the paprika and optional spice, stir for another minute, then remove from heat.
- In a bowl, mash the vegan sausages with a fork. Add the onion mixture, marmalade, herbs, salt, and pepper. Mix well.
- Unroll the puff pastry and cut into 2–3 long strips, brushing lightly with marmalade (depending on size preference).
- Spoon the filling in a log shape down the centre of each strip. Fold over and seal the edge with a fork. Slice into rolls.
- Brush with plant milk and sprinkle with seeds if using.
- Bake for 20–25 minutes, or until golden and crisp.
