These are delicious and if you eat meat you’re going to love them too. These are fantastic as a meal on their own or a snack at a birthday party and they are a hit whether you are young or old. Our kids have loved these vegetarian sausage rolls and when combined with our home made organic tomato sauce…well…what could be better.

We have been making them since about 2010 after being introduced to them by our friend Cyndi and they are the only sausage rolls we make!

Here’s what you need:

  • 100 g of organic walnuts
  • 3 organic eggs
  • 150 g goats fetta
  • 1 onion (peeled and halved)
  • 1 Tbsp coconut aminos
  • 1 Tbsp mixed herbs to taste
  • 100 g organic gluten free rolled oats
  • 100 g organic bread crumbs (see our homemade paleo buckwheat bread)
  • 1 extra egg (whisked) for binding the dough and basting on top of each sausage roll
  • Sesame seeds and chia seeds to sprinkle on top

Here’s how to put it together:

  1. Whizz eggs, nuts, onion, tamari and cheese in a food processor or Thermomix (speed 4) until finely chopped.
  2. Add breadcrumbs, oats, mixed herbs and mix until combined.

Buckwheat rough pastry

Here’s what you need:

  • 125 g Organic Buckwheat flour
  • 125 g Organic Tapioca flour
  • 120 g Organic butter (chilled)
  • 80 g organic coconut oil (chilled and hard)
  • 1/2 cup filtered water (chilled)
  • 1/4 cap of All natural Liquid Magnesium or a pinch of Himalayan Salt to taste

Here’s how to put it together:

  1. cut the butter and the coconut oil into walnut sized pieces and place in the refrigerator to keep chilled under need to use it.
  2. Put water into refrigerator and keep chilled also.
  3. Place the flours into your food processor or Thermomix and turbo charge 1-2 times to sieve the flour.
  4. Add butter and coconut oil and salt and most of the water.
  5. Knead the flour for 10-20 seconds on an interval speed with your food process or Thermomix until a dough forms a rough mass. Use extra water if necessary. The coconut oil may still be in small chunks, that’s ok.
  6. Turn the dough onto a lightly buckwheat floured bench top or board and shape by gently patting with buckwheat floured fingertips into a brick shape.
  7. Roll out gently into a long thin strip about 40 cm x 12 cm.
  8. Fold into 3 by folding the bottom third up and the top third down over the bottom.
  9. Turn the folded pastry so that the folds are at the sides. Seal the open edges of the pastry by pressing lightly with the rolling pin.
  10. Repeat the rolling and folding THREE more times, using a little flour to prevent sticking. The pastry becomes easier to handle with each rolling. If the pastry is still mottled with the coconut oil, roll and fold a fourth time, then cover and place in the refrigerator for about 30 minutes before rolling to use.
  11. Remove from the refrigerator and roll out a rectangle measuring 30 cm x 15 cm and about 4 mm thick.
  12. Add vegetarian sausage roll filling, and fold over, joining with a brush of the extra whisked egg
  13. Repeat step 11 and 12 until you have used everything up.
  14. Brush the top of the sausage rollls with the remainder of the whisked egg.
  15. Sprinkle the sesame and chia seed mix on the top.
  16. Cook for 20 minutes at around 220 degrees Celsius. They will be ready when the top is golden brown. Depending on the size of the filling. We made large ones and only cooked for 20 minutes.
  17. Enjoy!

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