The third recipe in the series is inspired by Bláithín O’Reilly-Murphy’s “Sausage Rolls for Everyone”. In this wonderful story about returning to your roots and letting go of shame, sausage rolls feature heavily — as the title would suggest.

However, our main character Lynsey is a vegetarian, so this recipe uses stuffing mix instead of sausage meat. It also has crispy potatoes, buttery leeks and mushrooms, as well as cranberry sauce to make it extra festive for Christmastime. These are perfect for sharing, or keeping for yourself!

  

** This is a gluten-free recipe, but you can easily sub in normal flour and stuffing mix of your choice. 

For the puff pastry

1. 250g plain flour (this recipe uses Caputo gluten-free flour)
2. 150ml ice cold water
3. 250g very cold unsalted butter
4. Teaspoon of ground salt.
5. Herbs and spices of choice this recipe uses garlic salt and pizza seasoning.
6. Flour for dusting surfaces and rolling pin
7. One beaten egg for brushing over

If you do not want to make your pastry by hand, you can buy your puff pastry of choice, and use that instead, according to the instructions on the packaging.

For the filling

1. One packet of stuffing mix this: recipe uses Tesco finest gluten-free, toasted onion and apple stuffing mix. For this, you’ll need 200ml boiling water and 2 tablespoons of olive oil.
2. Cranberry sauce of choice. You could also use Applesauce or chutneys.
3. 1 potato
4. Mixed herbs
5. Garlic salt
6. 1 leek
7. 1 portobello mushroom
8. 1 tablespoon of olive oil and 25 g of butter

Method: makes 8 large sausage rolls 

1. Place your flour, seasoning, and salt in a mixing bowl and combine.
2. Cube your butter, then using two knives criss-cross the butter into the flour until you have much smaller chunks, well coated in the flour. You do not want to create a breadcrumb texture. With this pastry, you should have noticeable chunks of butter.
3. Next add in your ice-cold water, and combine the mixture with a silicone or wooden spoon.
4. Using your hands, combine the mixture into a ball of dough, making sure not to overwork the dough or get it too warm. You need to make sure that the dough is always kept as cold as possible.
5. Flour your work surface, then, using a rolling pin, roll the dough out into a long rectangle about 1cm in thickness. You will see that the butter creates nice marble streaks through the dough.
6. Fold in each side of the dough to the middle, creating a slab with three layers.
7. Turn the dough a quarter turn, then roll out another rectangle in the same direction as you rolled the previous one. This is very important as it will maintain the layers within the dough.
8. Fold both sides into the middle again, then wrap the dough in clingfilm and place it in the fridge to chill for at least half an hour.
9. After the dough has chilled, take it out onto your floured surface, do the quarter turn, roll out into a rectangle, then fold into the middle to create three layers.
10. Do a final quarter turn, roll out into a rectangle, then fold into the middle to create three layers. Wrap this in clingfilm and return to the fridge to chill for another half an hour.
11. To make the filling, peel and finely cube one potato. Cook in a pan with some olive oil, garlic salt, and mixed herbs, on a medium-low heat until golden brown.
12. While the potatoes are cooking, peel, wash and dice your leek and mushroom.
13. Prepare your stuffing mix in a mixing bowl as per the instructions on the box. For the stuffing mix in this recipe that required 200ml of boiling water and 2 tablespoons of olive oil
14. Add your butter, leek and mushroom into the pan with the potatoes. Let it cook for a few minutes until the leeks soften, then add everything into the stuffing mixture.
15. Combine the stuffing, potatoes, leeks and mushrooms well, then cover and chill in the fridge for at least half an hour.
16. When the stuffing mix and the dough are chilled remove from the fridge.
17. On a floured surface, roll out the dough once more into a long rectangle. Using a pizza cutter, cut off any excess. Then slice the rectangle into eight even squares.
18. Take a square and roll it out into a thinner rectangle, about 10-12cm wide.
19. Spoon in approximately 2 tablespoons of the stuffing mixture, being careful not to overload the pastry. Spoon on your sauce of choice, then roll or fold the pastry into a rectangle and press down the edges to keep the filling from escaping when cooking.
20. Repeat this with each square.
21. Place your sausage rolls on a lined baking tray, then chill in the fridge for half an hour. At this point, you could also freeze your sausage rolls for later use or keep them in the fridge for a couple of days covered until ready for use.
22. Preheat your oven to 180° non-fan, or 160° fan.
23. When the sausage rolls are chilled, take your beaten egg and brush the tops and the sides of each sausage roll. 
24. Use a sharp knife to poke at least two vents in each sausage roll.
25. Place your sausage rolls in your oven and cook until golden brown, approximately 20 – 30 minutes.
26. You can eat these straight out of the oven, or leave them to cool and keep them chilled for a couple of days.
27. You can reheat them in the microwave or using an oven.

We hope you enjoy these vegetarian sausage rolls, they really are for everyone!