1lb (454g) pkt frozen vegan puff pastry
10 oz (300g) vegan meat-free sausage mix
Cold water to mix
Soya milk to glaze & seal pastry
Thaw the pastry and cut into two pieces. Roll out both pieces into long
oblong shapes approximately 45 cm long and 11cm wide. Set aside.
2. Make up the sausage mix following the instructions on the packet
and divide into two halves. 3. Roll out into a long sausage shape to
match the length of the pastry. Lay the sausage mix on the pastry. Score the
edges of the pastry with a fork and brush with a little soya milk.
Bring the pastry over the sausage mix and seal with a fork.
4. Cut the
large roll into smaller ones about 4cm wide. Make two small cuts on the
top of the rolls with a knife and brush over with soya milk.
5. Lay on a greased baking sheet and cook for 15 minutes at 190C/375F/gas mark 6. Makes approx 24.