Vegan sausages in blankets
Wrap vegan sausages in dairy-free puff pastry to make these easy pigs in blankets. A great side dish at Christmas, they’re also perfect for parties and buffets
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Prep:20 mins
Cook:30 mins
plus chilling - Easy
Nutrition per serving
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kcal 80
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fat 4g
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saturates 1g
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carbs 5g
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sugars 0g
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fibre 1g
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protein 5g
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salt 0.2g
Ingredients
- ½ tbsp vegetable oil
- ½ sheet ready-rolled dairy-free puff pastry
- 16 chipolata-style vegan sausages
- 1 tbsp dried sage
- 1 tbsp soy milk
- 1 tbsp vegetable oil
- ¼ nutmeg, grated
- ½ garlic clove, grated
Method
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.
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.
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.