Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
To make the pastry, combine the mustard powder, flour and a pinch of fine sea salt in a bowl. Coarsely grate over the frozen butter using a box grater, then mix in with a cutlery knife. Add 75ml of ice-cold water and mix into a dough using your hands. Knead a few times on a floured worksurface just to bring together, but don’t over-knead – you want plenty of stripes of butter left in the dough. Wrap and chill for 30 minutes.
Roll out the chilled dough on a lightly floured worksurface into a 30cm x 15cm rectangle. Fold over the top third to the middle, then fold the bottom third over the first fold. Rotate by 90 degrees, then roll out and fold again as before. Repeat this three times to create layers in the pastry. Wrap and chill until needed – it will keep chilled for two days.
Combine the filling ingredients in a bowl using your hands so that everything is evenly distributed. Season well.
Heat the oven to 220C/fan 200C/gas 7. Roll out the pastry on a lightly floured worksurface into a 40cm x 25cm rectangle, then cut in half lengthways so you have two long strips of pastry. Divide the filling mixture in two, then form into long, thin sausage shapes down the middle of the pastry strips.
Beat together the egg and mustard with a pinch of salt, and brush some of this over the exposed pastry edges. Fold one side of each pastry strip over the filling and press it into the other exposed pastry edge to secure. Crimp to seal using a fork, then cut into 5cm pieces along the length of the long sausage rolls (you should get about 16 mini sausage rolls in total).
Transfer the sausage rolls to a baking tray lined with baking paper, well spaced apart, then brush with more of the glaze and bake for 30 minutes until golden, crisp and flaky.