Curried Vegetable Sausage Rolls

Serves makes 12 mini sausage rolls

Time 1 hour 30 minutes

Ingredients

2 tbsp extra virgin olive oil or melted coconut oil

5 carrots, trimmed and chopped into chunks

1 red onion, peeled and chopped into chunks

2 zucchini, trimmed and chopped into chunks

2 stalks celery, trimmed and sliced

1½ tbsp curry powder

¼ cup chopped coriander

2 eggs, whisked

½ cup rolled oats

¼ cup sunflower seeds

1 cup frozen and defrosted peas

3 sheets puff pastry – I used spelt pastry

Sea salt and black pepper

Sesame seed, for sprinkle 

Cucumber Raita

1 cup natural yoghurt

½ small cucumber, finely diced

Small handful coriander, finely chopped

½ tsp ground cumin

Method

Heat oven to 200°C and line 2 baking trays with greaseproof paper. 

Spread carrots and red onion on one tray and zucchini and celery on the other. Drizzle evenly with oil and sprinkle with curry powder and toss to coat. Place in oven to cook for 30 minutes. If zucchini and celery look as though they are browning too quickly just remove them from the oven sooner. 

Once cooked pop all the veggies, fresh coriander and oats in a food processor and blitz until broken down but not completely pureed. Transfer to a bowl, stir through 1 egg, sunflower seeds and defrosted peas and season with sea salt and black pepper. 

Divide mixture by 3 then place ⅓ mixture in a sausage shape on the first ¼ of your puff pastry. Squeeze the mixture into shape and to make it slightly tighter and less likely to crumble when cooked, then roll the pastry over the vegetable mix, slice and place on a freshly lined baking tray. Repeat with the remaining mixture.

Brush all the pastry with egg, sprinkle with sesame seeds and place in the oven to cook for 40 minutes. Whilst cooking whip together the raita by combining all ingredients in a bowl and mixing. 

Transfer to a dip bowl, sprinkle with a bit of extra ground cumin if you’re feeling special and serve with fresh baked curried vegetable sausage rolls.