Recipe by Sally in Sydney
These are delicious and nutritious! My kids had no idea they contained no meat!
Top Review by Karen Elizabeth
A total winner, what a hidden gem to find!!! You are right when you say that if one doesn't know they don't contain meat, you wouldn't know! I made these as directed, my only 'change' was to throw in about 1/3 cup of fresh herbs from the garden, I picked a selection of chives, sage and a little rocket, chopped them finely and added to the processed mixture. These are honestly among the best 'sausage' rolls I have made, I froze half but can see I will need to take them out already, the first batch are gone! My vegetarian cousin is coming for a holiday, these are not only going to be great for picnics on our outings, but I know that she - a chef - will be taking this recipe home with her to Scotland! Thanks for a marvellous recipe, Sally, made for PAC Fall 2009
- 1 onion
- 1 cup pecan nuts
- 3 eggs
- 2 tablespoons soy sauce
- 1⁄2 cup breadcrumbs
- 2 cups low fat cottage cheese
- 1 grated carrot
- 1 cup rolled oats
- 4 -5 sheets ready made puff pastry
Directions See How It's Made
- In food processor, finely chop onion and pecans. Add eggs,sauce,breadcrumbs, carrot and cottage cheese. Process.
- Place mixture in a large bowl and add oats.
- Cut each sheet of pastry in half. Brush all edges with milk. Put mixture in a sausage shape lengthways down each half sheet of pastry. Roll up into long sausage shapes. Mark each sausage into four with flat side of a knife. Don't cut through as filling doesn't set til cooked. Brush tops with milk. Cook in a moderately hot oven til brown and crispy. Serve with ketchup.
- They can be frozen and reheated individually as needed. Great for those nights you want to feed the kids quickly! Makes between 32 and 40 rolls depending on whether you add carrot or more vegetables.