Free from week on the bake off always surprises me, they make things that I would never usually attempt or things that really don’t appeal, but when I give them a go they are usually pretty good! This week was no exception, I love making sausage rolls and have tried plenty of different recipes over the years. But a vegan sausage roll didn’t really appeal – if you had told me it was a mushroom, lentil and miso pie I would have thought it sounded delicious. Click here to see how I got on.
Chloe was my sous chef this week and she did a super job of mixing all the filling ingredients together. The filling tasted really good, I love miso and the flavour it brings especially with mushrooms. I was very surprised at how similar the pasty was to normal rough puff pastry.
The recipe can be found here. I made the filling and pastry on Friday then chilled it in the fridge till I was ready to make the sausage rolls on Sunday morning. The pastry was really nice and easy to roll out and cut. The filling was a bit squishy, but I managed to roll sausage shapes and chill them before assembling them.
The result was great, the pastry was really lovely, you would never have known it was vegan and the filling was amazing! It went really well with the red onion chutney. We had them for lunch on Sunday when my friend Sarah came over and we all really enjoyed them, even the girls tried them too.
Gloverly Cupcakes 
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