Vegetarian Red Pepper and Feta Sausage Rolls
A flaky puff pastry is filled with a red pepper, feta, pecorino and herb filling to create the perfect vegetarian sausage roll. Make vegan by subbing vegan alternatives for the cheeses/milk wash. Also, check your hard cheese is vegetarian - it sometimes isn't!
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Servings: 12
Ingredients
- 350 g Puff Pastry (1 batch homemade with my recipe/store bought block)
- 200 g Roasted Peppers in Oil Drained, Chopped into small chunks
- 200 g Feta
- 40 g Pecorino
- 2 tbsp Tomato Puree
- 3 tsp Dried Italian Herbs
- Salt and Pepper
- Optional: 1 Egg, to brush over pastry (can sub for milk/vegan milk)
Instructions
- If making your own, make the pastry first.
- Preheat the oven to 220C/200C Fan/Gas 7. Line 2/3 large baking trays.
- Combine all the filling ingredients in a bowl (peppers, feta, pecorino, tomato puree, herbs, seasoning to taste). It should be well combined, but still have distinction between various ingredients.
- Roll the pastry into a large rectangle, about 18x4 inches.
- Spread the filling across the long edge, in a cylinder/log shape. Leave about an inch of pastry to one side, and more room on the other side.
- Take the edge of the pastry and roll it over the filling, keeping it as tight as possible. Keep rolling the pastry until you reach the end and have a log of pastry with the filling all inside.
- Cut the pastry log into about 12 sections, each about 1.5 inches long. Place on baking sheets, at least 2 inches apart.
- Optional: brush over a little beaten egg/vegan milk on each piece. Sprinkle over extra herbs and some pepper. Score some small diagonal lines in each to allow air to escape.
- Bake for 20 minutes, until the tops are golden brown. If any filling spills out, wait a few minutes once out of the oven before using the back of a spoon to push the filling back into the pastry. Serve still warm or let cool before boxing up to take to a picnic/bbq/lunch box!