Pumpkin Seed Sausage Rolls

Name: Pumpkin Seed Sausage Rolls
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: Serves: 10
Ingredients: 2 eggs; 2 tbsp olive oil; 1 onion, finely chopped; 140 g /5 oz/2½ cups fresh breadcrumbs; 400 g /14 oz block frozen puff pastry, defrosted and halved; sea salt and freshly ground black pepper; 2 tsp harissa; 150 g /5½ oz chestnut/cremini mushrooms, finely chopped; zest of 1 lemon; 1 tbsp sesame seeds; 60 g /2¼ oz/½ cup sundried tomatoes; 1 tbsp thyme leaves; 4 tbsp pumpkin seeds; plain flour, for dusting

Preparation info

Serves:
10

Difficulty
Easy
Ready in
55 min

Appears in

The Thrifty Veggie

By Nicola Graimes

Published 2021

About

I like to keep blocks of puff pastry (which are cheaper than the ready-rolled kind) in the freezer, as they make a quick and convenient base — or topping — for sweet or savoury pies, tarts and galettes. This is my vegetarian version of the ever-popular sausage roll.

Ingredients

2 tbsp olive oil
1 onion, finely chopped
150 g /

Pie
Vegetarian

Method

To make the filling, heat the oil in a large frying pan/skillet over a medium heat. Add the onion and fry for 5 minutes until softened, then add the mushrooms and cook for another 5 minutes until tender. Stir in the pumpkin seeds and cook for 3 minutes, stirring occasionally, until they start to pop and smell toasted. Add the sundried tomatoes and leave to cool a little bef