Ingredients
- 300g vegan sausages (skins removed)
- 2x 250g pouches of Merchant Gourmet Spicy Mexican-Style Grains
- 2 tbsp brown rice miso paste
- 1 tbsp tomato purée
- 1 tbsp smoked paprika
- 1 tbsp dried oregano
- 1 tsp ground cumin
- 375g roll of pre-made puff pastry
- Oat milk (for brushing)
- Smoked paprika (to garnish)
- Sesame seeds (to garnish)
- Salsa (to serve)
For the rolls:
Instructions
- Preheat your oven to 200c (180c fan). Remove the puff pastry from the fridge before using, and line a large baking tray with baking paper.
- In a large bowl, combine the filling ingredients and mix well. Add a splash of water if the mix is dry.
- Unfold the pastry, and place your filling along the short edge. Press the mixture to form an even log, then simply begin to roll the pastry over itself. You should be left with a layer folded over itself, this will be the base of the roll.
- Slice the roll into 6 even slices, and place upright on your lined baking tray. Lightly brush each piece with a small amount of oat milk. Optionally sprinkle with smoked paprika and sesame seeds.
- Bake for 30 minutes, rotate the tray after 15 minutes. Allow to cool slightly after removing from the oven.
- Serve with your favourite brand of salsa, and store any remaining slices in the fridge for up to 3 days.
