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.