vegan sosmix sausage rolls

 An absolute family favourite with children and adults.

Make up whole wheat pastry, see previous blog, I think 8oz flour and 4oz vegan fat should be about right for 150grams of sosmix but it depends on how thin you roll the pastry so experiment with the quantities required. If you have left over pastry make jam tarts, if you have left over sosmix make a sausage sandwich. Place pastry in the fridge and while you wait for about half an hour then mix sosmix dry with salt, pepper, Italian seasoning or what ever you like at a ratio of 150 grams of sosmix to 250 ml of water and leave to stand for 10 minutes.

Roll out pastry into a rectangle and cut the edge nearest you to a straight line then form the sosmix into a sausage shape until you have a long sausage as long as the long straight edge of the pastry. Moisten the pastry on the other side of the sausage with a little water, I dip my fingers in a cup of water or you could use a pastry brush then roll the pastry over the long sausage until it overlaps by about 1 cm. Cut along the roll you have formed and then cut it into whatever size of sausage rolls you want, I usually make them about 2 inches or 5cm long and prick the long sausage with a fork before I cut it up at about 5mm intervals.

Once you have made this recipe a couple of times you will be an expert, some of us like these hot out of the oven with tomato sauce, some like them as they come, enjoy.