Vegetarian sausage rolls with chickpeas – savoury, delicious and great for snacks and you won’t miss the meat.

Vegetarian sausage rolls with chickpeas

I know if my Dad is reading this he probably got as far as the seeing the title of vegetarian sausage rolls with chickpeas before balking and quickly closing the page thinking ‘no meat in a sausage roll?

What is wrong with my daughter?!?’

Now don’t get me wrong, I love a traditional sausage roll as much as the next person but sometimes I like to go vego.

Ok here’s the real truth – chickpeas are cheaper than beef mince (well the organic, beef mince I get anyway).

Yep sometimes – ok a lot of the time although some people wouldn’t believe me – I am cheap.

I honestly believe being cheap and a little lazy are two strengths when it comes to creativity.

When I first made these, I was hosting a mother’s group Melbourne Cup lunch and didn’t have a lot of food in the house.

I refused to go shopping and so vegetarian sausage rolls with chickpeas emerged from the oven just minutes before the mums and bubs arrived.

I have to say, you really won’t miss the meat in these.

In fact if you add a bit of tomato sauce, you could probably fool a few people if they did a blind tasting.

I cooked mine like scrolls because it looks a bit fancy but feel free to make them in the traditional way.

These would be great to make up a batch of and pop in the freezer (unbaked) for quick snacks or entertaining.

Enjoy!

What about you? Do you stock the freezer over the holidays?

If it’s the real deal sausage roll that you’re looking for then try my party sausage rolls. They’re a family favourite!

After something a little fancier? Try the blue cheese and caramelised onion sausage rolls. Oh so good and so very easy.

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Chickpea vegetarian sausage rolls

Yield: 20

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

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Ingredients

• 2 x 400g (13oz) tins of chickpeas, drained and well rinsed
• 100g (3oz) feta, crumbled
• 2 tbsp semi-sundried tomatoes, well drained and chopped
• handful of fresh basil leaves, roughly torn
• 1 tbsp pesto
• 1 roasted red pepper, deseeded, skinned and chopped
• 2 square sheets puff pastry
• 1/4 cup or milk or 1 beaten free-range egg (to coat the pastry)
• 2 tsp sesame seeds

Instructions

1. Pre-heat the oven to 200C (400F) fan-forced and line two baking trays with baking paper.
2. Place the chickpeas in a food processor and blitz until smooshed up but still with a little bit of texture.
3. Add the rest of the ingredients and blitz of a few seconds to combine.
4. You may want to add a little salt and pepper but be careful not to add too much salt if your feta is salty.
5. Lay the pastry sheets out on a flat surface and spread half the chickpea mixture over each sheet leaving a border of 1-2cm (0.5-1") at the top and bottom but spread it all the way to the edges on the sides.
6. Starting from the side closest to you, tightly roll the pastry up into a log.
7. Use a sharp knife to slice the log into 10 pieces and place on the baking tray leaving 2cm (1") between each one.
8. Brush them with the milk or egg and then sprinkle with sesame seeds.
9. Bake for 15-20 minutes or until the pastry is golden.
10. Serve warm