Advertisement

Ingredients

  • ½ tbsp vegetable oil
  • ½ sheet ready-rolled dairy-free puff pastry
  • 16 chipolata-style vegan sausages
  • 1 tbsp dried sage

For the glaze

Method

  • STEP 1

    Use the oil to coat a large baking tray. Unroll the puff pastry on a work surface so it’s flat, then cut it into 16 x 10cm-long strips.

  • STEP 2

    Wind a strip of pastry around each sausage, so it looks like a corkscrew. Transfer to the prepared tray and chill for 15 mins. Will keep in the fridge overnight, or the freezer for up to two weeks.

  • STEP 3

    Heat the oven to 220C/200C fan/gas 7. To make the glaze, combine the soy milk, oil, nutmeg, garlic, a pinch of salt and plenty of black pepper in a bowl. Brush the glaze over the pastry spirals using a pastry brush, then sprinkle with the sage. Bake for 25-30 mins, or until the pastry is puffed up and golden, and the sausages are cooked through.

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3.6 out of 5.3 ratings
Advertisement
Advertisement
Advertisement