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Leah Itsines · leahitsines.com.au

Mushroom Sausage Rolls

These sausage rolls are so easy - they'd make a great party nibble idea because everybody will LOVE them! Mushrooms are super super good for your health - they're absolutely packed full of nutritious vitamins and minerals, so they REALLY pack a punch! For t...

ServesMakes 20 rollsPrep30 minutesCook1 hour 25 minutesTotal1 hour 55 minutes

Mushroom Sausage Rolls

ingredients

  • 1kg pumpkin, skin removed and chopped into bite sized pieces
  • 350g White button mushrooms, sliced thinly
  • 4 Puff pastry sheets, defrosted
  • 1 brown onion, finely diced
  • 2 garlic cloves, crushed
  • 1 Tablespoon of rosemary, chopped roughly
  • 1 egg, whisked, for brushing (or use plant-based milk to keep it vegan)
  • 2 tablespoons of olive oil
  • 1 Tablespoon of sesame seeds
  • ½ teaspoon of ground coriander
  • ½ teaspoon of ground cumin
  • ½ teaspoon of ground turmeric
  • ½ teaspoon garlic salt
  • ¼ teaspoon of chilli flakes
  • ½ teaspoon of paprika

method

  1. Preheat oven to 180°C fan-forced.
  2. On a lined baking tray, add chopped pumpkin and cover with olive oil, rosemary and a pinch of salt and pepper.
  3. Leave to roast in the oven for 40 minutes or until soft. *Don’t steam – It gives a very different taste.
  4. In a large nonstick pan, use a small amount of olive oil and heat on a high heat. Add mushrooms, onion and garlic into the pan and cook for 10-12 minutes or until they have softened and onion is cooked through.
  5. In a small bowl, Add all spices together and mix.
  6. Once pumpkin is ready, add it to a large mixing bowl.
  7. Mash pumpkin until smooth.
  8. Add mushrooms mixture and the spices.
  9. Mix thoroughly.
  10. Using one puff pastry sheet at a time, spoon some of the pumpkin mixture to one end of the pastry sheet and shape into a sausage-like roll.
  11. Grabbing the end of the puff pastry, roll forwards wrapping tightly, moving towards the opposite end.
  12. Always face the seam side down on the sausage rolls, as they can puff up and un-do in the oven!
  13. Repeat this with all pastry sheets and the pumpkin mixture.
  14. Once all done, cut the rolls using a super sharp knife into small 3-5cm rolls.
  15. Place all the rolls onto a lined baking tray. Using a basting brush, brush the egg (or plant-based milk) over the top of each roll.
  16. Sprinkle the sesame seeds over the top and place into the oven for 25-35 minutes or until lightly golden brown.
  17. Serve while hot with some tomato sauce!
www.leahitsines.com.au/blogs/recipes/mushroom-sausage-rolls© Leah Itsines