January 26th is Australia Day, so I thought I would celebrate the Motherland’s Birthday with some mini-pavlovas and vegetarian sausage rolls.

I’d never tried making sausage rolls before, but I have to say they turned out tasty-good … and they smelt exactly like the sausage rolls I remembered from way-back

Vegetarian Sausage Rolls

Serves 8

• 2 packets Gimme Lean Sausage Style
• 3 tablespoons tomato ketchup
• 3 tablespoons Worcestershire sauce
• 1 medium onion, finely dieced and sauteed until translucent
• 1/2 tablespoon dried italian herbs
• 2 tablespoons finely chopped parsley
• 1 package pepperidge farm puff pastry sheets (2 sheets per box), thawed
• 1 egg
• 1/4 tablespoon salt
• 1/4 tablespoon pepper

In a bowl, mix together the Gimme Lean Sausage Style, ketchup, worcestershire sauce, onion, italian herbs, parsley, pepper and salt (youre going to have to use your hands!).  I left mine to hangout overnight to allow the flavours to combine.

Preheat oven to 400F.  Cut pastry sheet in half and place 1/4 of the sausage mixture down the centre.  Fold over each side and put seam-side down.  Repeat 3 more times.  Cut each long roll in half and lightly score across the top.  Brush with beaten egg and cook in over at 400F for 30-35 minutes, or until golden brown.