Beetroot and rocket sausage rolls with tomato relish

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Beetroot and rocket sausage rolls with  tomato relish

Suitable for vegans
Category Main course
Serves 4
Preparation 25 mins
Cooking 55 mins

Rating: Rated 0 / 5 (0 ratings)

The base of this recipe uses vegetarian haggis, which is simply a mixture of grains, pulses and vegetables – it is totally delicious, hugely underrated and underused. These are knockout, so make double if you are feeding hungry tummies!
GO VEGAN: It's easy to adapt this recipe by using a dairy-free puff pastry from Jus-Rol and a vegan haggis from Macsween. Brush the top of your pastry with soya milk.

Ingredients

  • For the tomato relish: 1 red onion, roughly chopped
  • 1 tsp mustard seeds
  • ½ tbsp soft dark brown sugar
  • 3 tbsp red wine vinegar
  • For the sausage rolls: 500g good quality vegetarian haggis
  • 30g rocket, finely chopped
  • 375g all-butter puff pastry
  • 1 tbsp black sesame seeds
  • 2 tbsp olive oil
  • ½ tsp fennel seeds
  • 450g vine tomatoes
  • sea salt and black pepper
  • 1 large beetroot, peeled and grated
  • sea salt and black pepper
  • 1 free-range egg, beaten
  • watercress salad, to serve

Method

Stage 1

To make the relish, blitz the onion in a small hand-held blender until finely chopped. Add to a medium saucepan with the olive oil, mustard and fennel seeds, and brown sugar. Cook on a high heat, stirring from time to time, for about 10 minutes.

Stage 2

Blitz the tomatoes in a food processor, until roughly chopped but still a bit chunky. Add to the pan, along with the red wine vinegar, and cook for a further 15–20 minutes, until nice and thick. Season to taste and set aside.

Stage 3

Preheat the oven to 200C/fan 180C/ gas 6 and line a baking tray with baking parchment. Place the haggis, beetroot and rocket into a bowl and mix until evenly combined. Season generously with salt and pepper and set aside.

Stage 4

Lightly flour a work surface and roll out the puff pastry to about 30cm square and 0.5cm thick. Cut in half. Shape half of the haggis mixture into a log shape measuring the same length as the pastry and place in the middle of one half of the pastry. Brush a
little of the beaten egg along one edge and fold the pastry over the haggis to create a sausage roll, making sure it is properly sealed. Trim off the ends, cut into four, then transfer to the baking tray. Repeat with the remaining pastry and haggis mixture. Use a knife to score the pastry, brush with the remaining egg and sprinkle the top with sesame seeds.

Stage 5

Bake for about 25 minutes or until the pastry is golden and crisp. Serve with the tomato relish and a watercress salad.

Photos

Beetroot and rocket sausage rolls with  tomato relish

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Recipe author

Published by: Vegetarian Living
Recipe and styling: Kathryn Bruton

Nutritional info

Nutritional values are per serving.

  • Calories: 770g
  • Fat: 43g
  • Saturated fat: 18g
  • Protein: 19g
  • Carbohydrates: 75g
  • Sugars: 13g
  • Fibre: 6g
  • Salt: 2.56g

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