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A pile of pastries.
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Thermomix Vegetarian Sausage Rolls

Our Thermomix Vegetarian Sausage Rolls are simple, delicious and completely meat-free!
Course Snacks
Cuisine Australian
Diet vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 32
Calories 242kcal
Cost $10

Equipment

  • Thermomix
  • 2 Baking Trays
  • Oven

Ingredients

  • 2 cloves garlic or 2 teaspoon minced garlic
  • 100 grams brown onion cut in half
  • 120 grams carrot cut into 3 cm pieces
  • 150 grams zucchini cut into 3cm pieces
  • 1 tablespoon dried mixed herbs
  • 120 grams walnuts
  • 110 grams rolled oats
  • 3 eggs
  • 200 grams feta cheese
  • 80 grams stale bread approximately 2 slices torn into small pieces.
  • 4 sheets frozen puff pastry partially thawed
  • 1 egg to brush the pastry

Instructions

  • Preheat your oven to 210 degrees celsius (fan-forced) and lightly grease two baking trays.
  • Place the garlic cloves, onion , carrot and zucchini into your Thermomix bowl and mix for 6 Seconds, Speed 5.
  • Scrape down the sides of your Thermomix bowl and add the dried mixed herbs, walnuts and rolled oats. Mix for 4 seconds, Speed 5 to combine. Scrape down the sides and repeat for a further 4 seconds.
  • Scrape down the sides of your Thermomix bowl and add (in this order) the torn pieces of stale bread, eggs and feta cheese and mix for 20 seconds, Speed 5 to combine. Use your spatula to push the ingredients down into the bowl for the first 10 seconds.
  • Place your partially thawed pastry onto your bench and cut in half lengthways.
    Add filling along the centre of each pastry piece and then carefully roll to enclose.
    Cut each roll into 4 pieces.
    Repeat until you have used all of the mixture/pastry.
  • Place the rolls onto your baking trays and brush with the extra lightly beaten egg.
  • Transfer to your preheated oven and bake for 25 minutes or until the pastry is puffy and golden.

Notes

RECIPE NOTES & TIPS
  • If you find your mixture is too runny (won't hold together when placed on the pastry), add an extra slice of stale bread and mix again for 10 seconds, Speed 5.
  • Make sure your pastry is not completely defrosted (still slightly firm) when rolling. If the pastry is warm and defrosted, the mixture will spill out and the pastry will be very difficult to roll. 
  • Sweet potato, capsicum or corn kernels can also be used.
  • This recipe will make 32 mini sausage rolls when the rolls of pastry are cut into 4 pieces. You can make your sausage rolls larger or smaller, however please note the cooking time will vary accordingly.
  • Store leftover rolls in an airtight container in the fridge for 3 days.
  • Freeze leftovers in an airtight container for up to 2 months (with sheets of baking paper between each layer).
  • To reheat cooked sausage rolls, place them into a preheated oven at 180 degrees celsius (fan-forced) and cook for 10 - 15 minutes. If you notice that the sausage rolls are browning too much, place a sheet of foil over the top and continue reheating.

Nutrition

Calories: 242kcal | Carbohydrates: 19g | Protein: 5g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 170mg | Potassium: 94mg | Fiber: 1g | Sugar: 1g | Vitamin A: 698IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg