Plant-Based Beef Sausage Rolls
with Potato Wedges, Onion Chutney & Apple Salad
It’s been an age-old battle between the pie and the sausage roll, but this plant-based beef sausage roll might be taking home the crown. A mixed sesame seed pastry holds it all together and goes great with an onion chutney for dipping. Serve with a side of golden potato wedges and this dinner will rise to the top as the number one sausage roll.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
fine breadcrumbs
(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
filo pastry
(Contains Gluten; )
1 sachet
mixed sesame seeds
(Contains Sesame; )
2
potato
1 bag
Mixed Salad Leaves
1 packet
Onion Chutney
(Contains Sulphites; )
1
cucumber
1
radish
1 packet
plant-based mince
(Contains Soy; )
Not included in your delivery
olive oil
2
eggs
(Contains Egg; )
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • In a large bowl, combine plant-based mince, garlic and herb seasoning, 1/2 the eggs (1 for 2 people // 2 for 4 people), fine breadcrumbs and a generous pinch of salt and pepper.
• Place second egg in a small bowl and mix with a fork. • Lay filo pastry sheet on a flat surface. • Spoon mixture down long edge of the filo sheet, lengthways, into a long sausage shape. Roll pastry over into a sausage shape. Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into sausage rolls!
• Cut sausage rolls into 4 even pieces. Brush egg over top of sausage rolls and sprinkle over mixed sesame seeds. • Place sausage rolls, 3cm apart on the lined oven tray. Bake in oven until golden, 25-30 minutes.
• Meanwhile, cut potato into wedges. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays. Little cooks: Help toss the potato wedges.
• Slice cucumber and radish into half-moons. • When wedges are done, in a medium bowl, combine mixed salad leaves, cucumber, radish, a drizzle of balsamic vinegar and olive oil. Season to taste.
• Divide plant-based sausage rolls, potato wedges and cucumber salad between plates. • Serve with mayonnaise and onion chutney. Enjoy!