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A side on close up macro image of a gluten free vegetable, feta and chickpea sausage roll. The roll sits atop a white marble table against a white wall. The side on angle reveals the vegetable and melty cheese filling inside, as well as the flaky, golden pastry encompassing it. The roll is topped with toasted sesame seeds that are visible from the angle

Veggie, chickpea and feta sausage rolls

4.67 from 6
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Prep Time 30 minutes
Cook Time 25 minutes
Chilling time 15 minutes
Course Side Dish, Snack
Servings 10 medium rolls

Ingredients
  

For the filling:

  • 1 X 400 g can of chickpeas drained (chickpeas should weigh approx. 240g once drained)
  • 1 bunch spring onion greens chopped
  • 100-200 g grated and chopped carrot
  • 100-200 g grated and chopped potato I used Sebago which is an all rounder
  • 2-3 teaspoons Dijon mustard
  • 1-2 teaspoons maple syrup
  • Plenty of freshly cracked pepper and fine salt to taste
  • 200 g sharp feta I quite like using Danish here, but Greek also works
  • Fresh or dried herbs to your taste (I have used fresh finely chopped basil or a good pinch of dried oregano)
  • 1 extra-large egg

To finish:

  • 1 batch gluten free puff pastry from Intolerance Friendly Kitchen laminated, sliced into two and rolled out (or two store bought sheets of gluten free puff pastry)
  • 1 egg for egg-wash (you can also use milk)
  • Toasted sesame seeds to sprinkle on top (optional)

Instructions
 

To make the filling:

  • Combine all the ingredients except for the egg in a large mixing bowl. Taste and adjust according to your preferences. When you are happy, add the egg and set aside.

To finish:

  • Preheat the oven to 200C/400F. If you're working with the puff pastry in hot weather, you will need some fridge breaks so the butter in the pastry doesn't melt. Regardless, it's always good to budget in extra chilling time for the flakiest possible pastry.
  • Lay out the pastry sheets on a large floured sheet of baking paper. I use tapioca flour. If at any time the pastry starts to stick, whip a tray underneath it and place it into the fridge to set. Decide on the size rolls you'd like, and cut the pastry accordingly. I wanted medium rolls, so I cut the pastry sheet into two equal sized rectangles. If you want smaller rolls, slice the pastry intro three. Imagine slicing a horizontal A4 piece of paper into two or three long pieces.
  • Use a spoon to evenly portion out the mixture between the pastry rectangles. Create a long, reasonably thick line of mixture aligned to one side of each pastry, leaving a centimetre or so to help seal the roll. This filling recipe is exactly enough to work with one batch of puff pastry from Intolerance Friendly Kitchen. Leave enough room that you can seal the rolls at the end.
  • Brush the seal side with egg wash, then roll it up over the filling. Figure out where the bottom seal will be (you might need to trim off extra pastry) and then brush that seal with egg wash too. Keep rolling until you have formed a tight log and trim off any excess pastry if necessary. Make sure the log sits on top of the pastry seam or it might unfurl in the oven. Repeat with the remaining pastry and filling. If the pastry is still firm, slice the log into roughly equal sized rolls. If it feels soft and melty (or even if it doesn't) pop it in the fridge for 15-20 minutes before slicing. This will help create a nice clean cut so you can see the pastry lamination and puff after baking.
  • Gently place the rolls on a large lined baking tray. Use a pastry brush to brush the egg wash lightly onto each sausage roll. Sprinkle the sesame eggs on the wet egg, so they stick to the rolls.
  • Place the rolls into the oven for 25 minutes or until golden brown, puffy and cooked through. Serve warm, or allow to cool completely before freezing in an airtight container. Leftovers keep well in the fridge for a number of days.
Keyword gluten free, Vegetarian, vegetarian sausage rolls
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