Prep 20 mins
Cook 15 mins
These are a great pastry snack for a vegetarian...actually a lot of meat eaters don't even realise they aren't made from sausage meat.
- 1 cup low fat cottage cheese
- 1⁄2 cup pecans
- 3 eggs
- 1 onion, chopped
- 1 tablespoon soy sauce
- 1 cup quick-cooking oats
- 1⁄2 cup dry breadcrumbs
- 3 sheets puff pastry
- 1 tablespoon milk
- Place cottage cheese, pecans, eggs, onion and soya sauce in food processor and process until fine. Transfer mixture to large bowl, add oats and breadcrumbs. Mix well.
- Cut pastry sheets in half, spoon mixture down edge of each strip or place filling in piping bag without a nozzle and pipe down one side of pastry. Brush other edge with milk. Roll to enclose filling with pastry, repeat with remaining pastry sheets.
- Cut each roll into 5 even lengths. Place on lightly greased oven tray, brush with milk and prick with fork.
- Bake in hot oven, 200°C, for 10-15 minutes or until crisp and golden.
These are AWESOME! I just made a half recipe to try them out. I was a bit skeptical about the non-meat filling but they fooled my husband! I stuck to the recipe this time but next round I am going to spice them up a bit more. Thanks!
I have just made these rolls and am very pleased with the results. They look like British sausage rolls and the flavour is pleasant if not entirely sausage tasting. I did add garlic powder, onion powder, a little salt and some cayenne pepper and intend to spice them up a little more the next time I make them. A good, easy recipe.
Oh My Goodness!!! We were looking for a vegetarian meal the kids will enjoy too, and although I didn't quite believe that they would approximate meat sausage rolls, we gave them a try. It is true - they are virtually indistinguishable from meat, with great texture and taste. We used walnuts as suggested by another reader and I put the mixture in the fridge for an hour or so before making the rolls. To boost the vegie content I will likely add some finely grated carrot/zucchini next time. Thank you!!