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Sausage rolls

The first day of school is upon us, and Flora is sharing three dairy-free back-to-school inspired recipes to ensure your child’s lunchbox is envied on the playground.  

 

Why not try this plant-based twist on a classic vegan ‘Sausage’ Rolls, each recipe is perfectly created to keep lunchtimes interesting.  

 

All recipes swap out dairy butter for Flora 100% Natural Ingredients, a delicious plant-based spread that is made from simple, natural ingredients and is also incredibly versatile as it can be used for cooking, frying, spreading, and baking.

 

Check out the Flora 100% Natural Ingredients spread and recipes here.

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Ingredients

50 g Flora 100% Natural Ingredients

1 small onion finely chopped

2 cloves garlic crushed

500 g chestnut or forest mushrooms

100 ml white wine, optional

80 g breadcrumbs

10 g fresh parsley and thyme, chopped

salt

black pepper

8 vegan filo pastry sheets

Instructions

1

Preheat oven to 200 C, 180 C fan oven, Gas mark 6.

2

Melt 25 g Flora 100% Natural Ingredients in a frying pan and sauté onion and garlic for 2 minutes before adding the mushrooms and frying for 4 – 5 minutes until lightly browned.

3

Add the wine if used and bring to the boil.

4

Remove from the heat and stir in the breadcrumbs, herbs and seasoning.

5

Meanwhile melt remaining Flora and layer up 4 sheets of Filo pastry, brushing each sheet in between with melted Flora. Keep the remaining 4 sheets of Filo covered with a clean, damp tea towel so that they do not dry out.

6

Spoon half of the mushroom filling along one long side of the layered Filo sheets and roll up lengthways to enclose the filling. Cut into 6 even rolls.

7

Place on a baking tray lined with baking paper and repeat with the remaining 4 sheets of Filo pastry and mushroom filling.

8

Brush the rolls with remaining Flora and bake in preheated oven for 25-30 minutes until crisp and golden. 

Serve warm. 

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