Place 50g soya mince in a bowl, cover with boiling water and leave for 10 minutes. Drain well in a sieve and allow to cool. Once cool use your hands to squeeze out excess water.
Return the soya mince to the bowl.
Use your hands to squeeze any excess water from the grated apple then add it to the soya mince along with a handful of breadcrumbs, the grated carrot, a beaten egg or flax egg*, ½ teaspoon of sage and if using ½ teaspoon mustard powder and ½ teaspoon of garlic granules.
Season with sea salt and freshly ground black pepper and mix well.
To assemble the sausage rolls
Unroll the sheet of puff pastry. Cut in half lengthways so you have two long thin strips of pastry.
Place a strip of the soya mixture along the middle of one of your pastry strips, shaping it as you go into a sausage shape. Don’t overfill or your sausage rolls won't hold together.
Fold one side of pastry over and pinch together so you have a long sausage shape. You can use a fork to make a pattern along the edge if you wish.
Repeat with the second strip
Place in the fridge for 30 minutes to firm up before cutting into sausage rolls*.
Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.
When ready to cook slice each strip into 10 rounds and place on a baking tray lined with greaseproof paper (you can use the paper that the pastry comes in).
Brush the tops with vegan milk or beaten egg. This will help the pastry to turn golden.
Bake for 15 -20 minutes until golden brown.
Allow to cool on a wire rack then store in an airtight container in the fridge for 2-3 days. Can be frozen.
To make a flax egg mix 1 tablespoon ground flax seeds (or chia seeds) with 3 tablespoons water. Stir and set aside for a few minutes to thicken.
Chilling your sausage rolls before slicing will help them to keep their shape but it isn’t essential if you are short of time.
Nutritional information is approximate and is intended as a guide only.