Mushroom Sausage Rolls with Piccalilli
These golden mushroom sausage rolls are a veggie twist on a classic picnic favourite. A rich, savoury mushroom filling is wrapped in flaky puff pastry and served with our homemade Piccalilli for the perfect tangy finish.
Substitute:
- No mushrooms? Try a mix of lentils or finely chopped roasted vegetables.
- No puff pastry? Shortcrust pastry also works well for a slightly more traditional sausage roll.
- No fresh thyme? Use dried thyme, rosemary or sage instead.
- Vegan? Use plant-based milk to glaze, instead of egg.
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Servings: 8
Ingredients:
500 g mushrooms
1 onion
2 garlic cloves
1 tbsp olive oil
1 tsp thyme
1 tsp paprika
1 tbsp soy sauce
75 g breadcrumbs
1 pre-rolled sheet of puff pastry
1 egg
a pinch of salt
a pinch of black pepper
2 tbsp Oddbox Best of British Piccalilli
Recipe:
Heat the olive oil in a large frying pan over a medium heat. Add the onion and cook for 5 minutes until softened.
Add the mushrooms and cook for 10 - 15 minutes until golden and all the moisture has evaporated. This step helps create a rich filling and keeps the pastry crisp.
Add the garlic, thyme, smoked paprika and soy sauce. Cook for another minute, then remove from the heat and allow the mixture to cool slightly.
Mix the mushroom mixture with the breadcrumbs and season with salt and pepper.
Roll out the puff pastry and cut into two long strips. Divide the mushroom filling between the pastry strips, placing it down the centre of each.
Brush the edges with beaten egg, then fold the pastry over the filling and seal. Cut into individual sausage rolls. If they feel really soft when you try to slice, place them in the freezer to firm up for 15 or so minutes, then slice.
Place on a lined baking tray, brush with more egg and bake at 200°C fan for 20–25 minutes, until golden and puffed.
Serve warm with a generous spoonful of Piccalilli.
How to store
Fridge: Store in an airtight container in the fridge for up to 4 days. Freezer: Freezes for up to 3 months.
