1 garlic clove
1 brown onion
250g mushrooms
¼ cup sundried tomatoes (drained)
¼ tsp. cumin
¼ tsp. paprika
2 tbsp. bbq sauce
1 tbsp. tomato paste
2 sheets puff pastry (used vegan pastry)
Salt and pepper to season


1 tbsp. almond milk and 1 tbsp. black sesame seeds to brush on top before cooking
½ tsp. cayenne pepper or ½ chili for spicy sausage rolls


1.      Preheat oven to 200 °C

2.     Add garlic and onion into a food processor and blitz until shredded

3.     Add all remaining ingredients into the food processor (excluding the pastry), blitz until a think mince texture forms. Tip: This will not take long so be quick to turn off your food processor to avoid over blitzing.

4.      In a line place a generous amount of mushroom meat out on to the pastry

5.     Gently fold over both sides of the pastry, tuck one side underneath to avoid any mixture spilling out of the bottom

6.     Brush a small amount of almond milk over the sausage rolls before sprinkling sesame seeds on top

7.     Place sausage rolls onto a tray and bake for 30-40 minutes until crispy and golden brown