MIGUEL’S VEGAN SAUSAGE ROLLS
To make one portion:
- Half a red onion
- Handful of diced mushrooms
- 2 garlic cloves, sliced
- 1 tsp dried oregano
- 200g black beans (from a 400g tin) - drained
- 1 tsp plain flour
- ½ sheet of ready-rolled puff pastry
- Pinch of poppy seeds
- Olive oil
- Salt and pepper
Pan-fry the onion in a splash of olive oil over a medium heat for 3 minutes.
Add the mushrooms, garlic, oregano and black beans, season with salt and pepper and continue to fry for about 5 minutes until everything is cooked and softened.
Remove from the heat, transfer the mixture to a blender and pulse until you get a coarse paste.
Tip into a bowl, stir in 1 teaspoon of flour to help the mixture thicken, then allow to cool.
Preheat your oven to 190°C/gas mark 5.
Cut the puff pastry into 3 strips approximately 4 x 10cm, spoon in a dollop of filling halfway along the strip and wrap to create your sausage rolls, finishing by squashing the end with the back of a fork.
On a lined baking sheet sprinkle each roll with poppy seeds and bake in the oven for about 20 minutes, or until the pastry is golden brown.