Vegetarian sausage roll recipe with walnuts

These mini rolls are a great snack food. They can be stored in airtight containers and can be frozen (prior to cooking). My kids love nuts but won’t go near a walnut, so I have to work a bit harder to get them into their diet. The crispy pastry is a winner and the filling provides a nice soft texture which makes it easy for little mouths to tackle. The recipe is quick and simple – all you need is a food processor to whizz up the ingredients.

Walnuts are often dubbed the ‘brainy food’ and have a range of nutrients that provide excellent health benefits. They contain a number of neuroprotective compounds, including vitamin E, folate, melatonin, omega-3 fats, and antioxidants. Researchers believe that a lot of the good stuff is contained in the slightly bitter skin so it it is ideal to keep that in the mix.

This recipe makes about 30 small pieces.

• 1 onion roughly chopped
• 1/2 cup walnuts
• 1 cup cottage cheese
• 3 eggs
• 1 tbsp dried oregano
• 1 tbsp soy sauce or tamari
• 1 cup rolled oats
• 1/2 cup breadcrumbs
• 3 sheets puff pastry
• milk
• sesame seeds & paprika for sprinkling (optional)

Lightly grease a baking tray and pre-heat the oven to 200°C.

Add the onion, oregano, walnuts, soy sauce, cheese and eggs to the food processor and blend until you get a fine mix. Add the breadcrumbs and oats and pulse a few times to break them up and combine well.

Cut pastry sheets in half, spoon mixture down edge of each strip. Brush the other edge with milk. Roll to enclose filling with pastry and repeat with remaining pastry sheets.

Cut each roll into 5 portions. Place on lightly greased oven tray, brush with milk, prick with fork and sprinkle over the sesame and paprika.

Cook for about 15 minutes, or until golden and crispy.