Tuesday, March 20, 2012

Lovable N. | Insanely delicious vegetarian sausage rolls

You know how there are those people that everyone loves...?

They're cute and charismatic.

They're always{!} friendly.

They speak 5 different languages fluently and say it's no biggie.

They help old ladies cross the street while buying cookies for the local scouts and saving an Ethiopian child from a terrible death.

And at the very same time they drink you under table, bake bonkers pancake-pies and dance like a mother-effing-ninja. 

I love ninja's.


N. is my best friend ever,
He and I are two hands on one fat-doughnut-stuffed-belly
{that's my tummy we're talking about, his one is as flat as my bankaccount}

He's the most extremely lovable person you'll ever meet.
Everyone who meets him falls immediately in love with him.
They want to be his best friend; they want to cuddle; they want to party with him like an effing ninja.

Did I already mention my love for ninjas?

There is just one thing about N that gives everyone the creeps:

He likes the cheap-ass sausage rolls from a certain bakery
{I will call this bakery from now on The P. for reasons that involve law-suits and ethics}

Their sausage rolls are greasy.
They are flat.
They are wet from the microwave.
And nobody is sure what kind of meat they actually contain;
but it ain't quality beef for one

N knows all of this.
He just doesn't give a monkey's ass.
He still buys his beloved sausage rolls very often.

Sausage rolls are his comfortfood.
And that's also the one thing that doesn't make him perfect.
This makes me love him even more.

Because he's such a kick-ass friend I made him this kick-ass variation that doesn't involve microwaves, lots of grease and unknown meat.
It does contain lots of vegies and bunches of love.

Vegetarian sausage rolls
yields about 20-25 mini sausage rolls.
recipe adapted from: special koken, spring-edition 2012

50 g grated cheese
1 small onion, finely chopped
4 spring onions, finely chopped
3 T fresh, chopped parsley
2 T fresh, chopped coriander
2 eggs + 1 
1 carrot, grated
1 zucchini, grated
200 g vegetarian minced 'meat' {quorn, seitan, soy-based, ...}

3 sheets of ready rolled puff pastry (thawed)
sesame seeds and poppy seeds for sprinkling
your favorite sauce: chili / sweet and sour / ketchup / simple tomato sauce / ...

one: pre-heat the oven to 220°C.
two: mingle cheese, onion, spring onion, parsley and coriander among the two eggs. .
three: squeeze any excess moisture out of the grated zucchini and carrot. Add to the mixture.
four: add the vegetarian minced 'meat'. Mix well, use your hands. {don’t worry too much if the filling doesn’t come together like sausage meat, it will hold together in the pastry}

five: lay the two sheet of puff pastry out on a lightly floured baking tray and cut evenly in half.
six: spoon 1/4 of the non-sausage mix in the middle of each rectangle; fold them together like a roll. Snip each one on the top in three places with the end of some scissors, then brush with the remaining beaten egg.
seven: use a sharp knife to carefully cut each sausage roll into 5 sections.
eight: bake, on greased baking sheets, on the top shelf of the oven for 20-25 minutes.
nine: remove from the oven and serve warm with your favourite sauce.



Maja said...

Ze zien er zaaaa-lig uit!

Eva {not your mama's dinner} said...

Dankjewèèl! Zo smaakten ze ook. :)

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