- 6 vegetarian sausages
- 1 onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 3 garlic cloves, crushed
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 3 roasted peppers from a jar, chopped
Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…
- 3 rosemary sprigs, finely chopped
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 1 tbsp harissa paste
- 1 tbsp ground cumin
- 1 tbsp mild curry powder
- 1 tbsp smoked paprika
- plain flour, for dusting
- 1 sheet rolled puff pastry
- 1 tbsp milk (plant-based, if you like)
One of the most widely used ingredients, milk is often referred to as a 'complete' food…
- 1 tbsp black sesame seeds
Chop the sausages into small pieces. Put in a bowl with the onion, garlic, oil, peppers, rosemary, harissa and spices. Season and mix well. Fry over a medium heat for 8-10 mins until the onion is soft. Put in a dish and set aside to cool.
Heat the oven to 200C/180C fan/gas 6. On a lightly floured work surface, cut the pastry into six rectangles.
Put a heaped spoonful of filling onto one side of the rectangles, leaving a 1-2cm border. Brush some milk over any exposed pastry. Fold into a square and press to seal. Crimp with a fork.
Arrange on a lined baking tray. Brush with more milk and sprinkle over the seeds. Bake for 25-30 mins until golden.