Margaret John's famous sausage rolls. You can find more recipes like this in our Home Tried Favourites cookbook.
- 3 sheets New Way Flaky puff pastry
- 1 small onion
- 1 x 300g block soft tofu
- 2 Tbs soy sauce
- 1/2 cup chopped walnuts
- 1 tsp oregano
- 3/4 cup breadcrumbs
- 3/4 cup rolled oats
- Oil to brush pastry with
- Preheat oven to 180oC.
- Lay out separately, on the bench, 3 sheets of pastry to thaw.
- Place all the ingredients except breadcrumbs and rolled oats into a food processor. Process until smooth. (If required the filling may be made in the morning, covered and left in fridge until evening).
- Then by hand mix in the breadcrumbs and rolled oats (use more breadcrumbs if the mixture is too sloppy). Mixture should be firm but soft - too firm and the rolls will be too dry when cooked (if too dry add a couple of tablespoons of water).
- Cut each pastry sheet in half to make six pieces in all.
- Lay the filling evenly along the edge of the pastry piece nearest you.
- Brush the far edges of the pastry with oil, and roll up each one into a long sausage-like roll, starting with the edge nearest you. The oil will help the edges stick together.
- Lay each 'sausage-like' roll onto a greased oven tray with the pastry join touching the tray and cut into 5 or 6 small pieces (depending on the size of the finished piece you want.) Prick each portion with a fork and brush the tops with oil to promote browning.
- Bake for 25-30 minutes or until golden brown at 180oC. Watch carefully during the last few minutes of cooking.
- The rolls are best served hot from oven, but may be reheated later. They may also be stored in the freezer.