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sausage recipes

Veggie rolls

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Something for vegetarians, these are popular hot or cold and are good in packed lunches. They are best if eaten when freshly baked.

200g self raising flour
100g vegetarian suet
Pinch of salt
Cold water (about 60ml)
250g grated cheese (either a strong Cheddar or a mixture - try Cheddar, Double Gloucester and Cheshire)
100g white breadcrumbs
Bunch of spring onions, peeled and chopped
1 egg
Pinch of mustard powder (optional)
Salt and black pepper


Preheat the oven to 220 degrees (gas mark 7)
To make the suet pastry take a large bowl and mix the flour, suet and salt
Add cold water (a tablespoon at a time) until you have a pliable dough
Turn the dough onto a floured surface and knead for a few minutes
Leave the pastry to rest for a few minutes while you make the filling
Combine the cheese, spring onions, breadcrumbs, mustard powder (if using) and egg, season with salt and pepper
Divide the pastry in 2 and roll into oblongs about 40 cm by 10 cm
Make a mound of filling along the middle of each strip
Moisten the pastry on one side with water, fold over the other side and seal carefully
Cut into 5 cm lengths, place on a greased baking tray, taking care to ensure that the seal is on the base
Use scissors to make 2 or 3 snips and bake for around 20 minutes or until they are golden
Eat on the day you cook them

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