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Meat free Quorn Cocktail Sausages product packaging with nutritional information.

Made with Quorn Cocktail Sausages

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High in Protein

Low in Saturated Fat

Source of Fibre

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Ingredients

For the sausage rolls…

  • 180g Quorn meat-free Cocktail Sausages, finely chopped
  • 1 green apple, grated
  • 1 small carrot, grated
  • ½ small courgette, grated
  • 1 tsp English mustard
  • 250g light puff pastry
  • 1 egg, beaten
  • Flour for dusting
  • Salt and pepper

For the tomato dip…

  • 300g cherry tomatoes, quartered
  • 1 tbsp tomato puree
  • 1 tsp red wine vinegar
  • ½ tsp sugar
  • Salt and pepper
  • 1 tbsp English mustard

Method

  1. Pre-heat the oven to 200C (fan)/ 220C /425F/gas mark 7.
  2. Place the chopped Quorn Cocktail Sausages, grated apple, carrot, courgette and mustard into a bowl and mix well, season to taste.
  3. Dust a little flour onto a worksurface. Roll the puff pastry into a rectangle approximately 45x25cm and cut the pastry sheet in half lengthways.
  4. Divide the Quorn sausage mix in two. Spread half of the mix down the middle of one pastry sheet. Brush the bottom edge of the pastry with beaten egg and fold the pastry over the Quorn sausage filling. Press the edges of the pastry together to seal. Repeat to make a second roll. Brush the rolls with beaten egg and cut each roll into 10. Evenly space on two baking trays lined with baking paper.
  5. Using kitchen scissors cut 4 incisions into the seam of each sausage roll to make the base of your ghost, dust the scissors with a little flour is needed.
  6. Using a chopstick make two eyes and a spooky mouth, dust the chopstick with a little flour is needed. Gently pinch the middle of each sausage roll to help form the spooky ghost shape.
  7. Bake in a pre-heated oven for 12-15 minutes or until golden and cooked through.
  8. For the tomato dip, place the cherry tomatoes into a small pan. Add one tablespoon of water, place a lid on the pan and simmer for 10 minutes. Remove from the heat and blend until smooth. Pass the mix through a fine sieve back into the small pan.
  9. Add the tomato puree, red wine vinegar and sugar. Bring to the boil and reduce for 2 minutes or until the sauce has thickened to ketchup consistency. Season to taste and spoon into a ramekin. Spoon a tablespoon of ketchup into a piping bag and pipe a dot of ketchup into the eye and mouth holes of each ghost.
  10. Spoon the mustard into a piping bag and pipe a spiders web on top of the ketchup dip.
  11. Place the warm spooky sausage rolls onto a large serving platter and serve with the cobweb dip.

Chefs tip

This recipe makes individual sausage rolls, but can be easily adapted for a mid-week family meal by using the puff pastry and filling to make one large sausage roll, increase the cooking time to bake and check the centre is piping hot.

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