Yesterday we were on the last day of our holiday in our caravan and I was keen to use up odds and ends in the fridge and cupboards. I found four Quorn Sausages in the freezer so this was my inspiration. I let them defrost and the sliced them into tiny bits. I found an onion a pack of mushrooms and a small pot of cottage cheese and a cube of cheddar. With the addition of some garlic, tomato pure, herbs and spices I made a massive sausage roll. I had a pack of supermarket puff pastry in the fridge too, always a standby you can make a lunch or a pud with ease.

This recipe is easy to adapt whatever you happen to have handy and is super tasty and gives you a meat free option which we are all being encouraged to do more often.

Ingredients

4 vegetarian sausages chopped into bits

1 Onion

Pack mushrooms

small tub Cottage cheese

Matchbox sized cube of Cheddar Cheese (any cheese)

Tablespoon tomato Puree

Crushed Garlic cloves to taste

Smoked paprika and Oregano (any in cupboard)

Pack Puff Pastry

Beaten Egg

Method

Using low cal spray mist a large frying pan and gently soften sausages, onion and mushrooms, add spices and herbs, garlic and tomato puree and cook for a few minutes.

Take off the heat and mix through the cottage and cheddar cheese. Season with salt and pepper to taste.

Open the Puff Pastry and lay mixture down the middle vertically. Using a sharp knife make slits on the diagonal in the four o clock direction down the right hand side and the same on the left but towards the eight o clock direction. Plait from each side overlapping in the middle and brushing with beaten egg to help stick the pastry together. Brush the finished roll all over with beaten egg and bake at 200 degrees until puffed up and golden.