Saturday, May 29, 2010

Adventures with Pastry: Pics of the Baked Bean Sausage Rolls

As I said the other day, I made Theresa's baked bean sausage rolls. She didn't give a detailed recipe so I just made one up, based on her description, assuming that she probably had actual home made US-style baked beans instead of the canned ones I used. I agree with her assessment, they were some of the best vegan sausage rolls I have made. The kids loved them. They have also been popular cold in the children's lunch boxes. I pop a frozen one in before school and it defrosts by lunch time.

Anyway, here's a picture:

Baked Bean Sausage Rolls (a la Theresa)


2 tins of baked beans (1 drained and one with liquid)
2 tablespoons tomato paste
1 1/2 cups oats
1 cup Weetbix crumbs (or use bread crumbs if you wish)
1/4 cup soy sauce
1 tablespoon vegan Worcestershire sauce
1 teaspoon each paprika, salt and pepper
4 sheets vegan puff pastry (I used Borgs)

  1. Heat oven to 200°C.
  2. Process everything but the pastry in the food processor until the mixture is almost smooth.
  3. Cut each sheet of pastry into 4 squares.
  4. Put 1/16th of the bean mixture in a line in the middle of each square of pastry.
  5. Roll each sausage roll into a tube shape and seal edges of pastry, using a little water if necessary.
  6. Bake until golden and pastry is puffed (35-45 minutes).
Can be eaten straight away, reheated for a few minutes in the microwave or frozen for later. For smaller cocktail-sized rolls, cut each roll into 3 before baking.


Sister cats can be very satisfactory pillows:

As you can see, Berry and Switch are very fond of each other. They are litter mates who have lived together their whole life. As the weather gets colder, they love to sleep snuggled together.


  1. I'm gonna try these! I usually make Cindy and Michael's (Where's the Beef?) sausage rolls which ROCK, but I would love to try yours as they seem a little cheaper (pecan nuts are quite expensive.
    Thanks for the recipe!
    Your kitties are kute!

  2. These look really tasty. Thanks for sharing!