Flavourful Vegan Sausage Rolls

Peel and finely chop the red onion. Heat the oil in a frying pan and gently fry the onion for 3-4 minutes.

Finely chop the sage leaves, stir through the onion and set aside.

Slit the sausage skins, peel them off and discard. Mash the sausage meat in a bowl.

Add the onion and sage to the sausage meat, then grate in the cheese and mix well.

Unroll the puff pastry and divide the sausage mixture into three equal parts. Lay it in long strips on the pastry.

Slice the pastry lengthways between each sausage section. Brush the pastry edges with water.

Roll up the pastry to cover the filling well, sealing the edges tightly.

Trim the edges from the pastry and cut each roll into four equal parts.

Lay these on an oiled baking tray. Mix the dairy-free milk with soy sauce (if using) and brush over each roll.

Sprinkle with poppy seeds, then chill the rolls for about 30 minutes. Preheat the oven to 180ºC (fan).

Bake for 20-25 minutes until golden and crispy.