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These ‘sausage’ rolls are super easy and quick to make. Stuffed full with yummy mushrooms, they’re a perfect vegan alternative. The filo pastry is smothered in Flora to give them that satisfying crispy case. They take no time at all so are great as a snack or as part of a healthy dinner. See the thanks come rolling in.
These ‘sausage’ rolls are super easy and quick to make. Stuffed full with yummy mushrooms, they’re a perfect vegan alternative. The filo pastry is smothered in Flora to give them that satisfying crispy case. They take no time at all so are great as a snack or as part of a healthy dinner. See the thanks come rolling in.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
Preheat oven to 200 C, 180 C fan oven, Gas mark 6.
Melt 25g Flora 100% Natural Ingredients in a frying pan and sauté onion and garlic for 2 minutes before adding the mushrooms and frying for 4-5 minutes until lightly browned.
Add the wine if used and bring to the boil.
Remove from the heat and stir in the breadcrumbs, herbs and seasoning.
Meanwhile melt remaining Flora and layer up 4 sheets of Filo pastry, brushing each sheet in between with melted Flora. Keep the remaining 4 sheets of Filo covered with a clean, damp tea towel so that they do not dry out.
Spoon half of the mushroom filling along one long side of the layered Filo sheets and roll up lengthways to enclose the filling. Cut into 6 even rolls.
Place on a baking tray lined with baking paper, and repeat with the remaining 4 sheets of Filo pastry and mushroom filling.
Brush the rolls with remaining Flora and bake in preheated oven for 25-30 minutes until crisp and golden.
