For every sausage roll you make, make the same number of veggie ones – people just love them.

Ingredients:

100g grated strong cheddar

1 large onion, finely chopped

1 large red pepper, finely chopped

1 carrot, finely chopped

2 cloves of garlic , finely chopped

1/2 tsp dried mixed herbs

2 tbsp homemade chutney

Ready made puff pastry.

Egg (beaten)

Method:

In a frying pan, cook off the vegetable ingredients for a few minutes in a little olive oil until just softened and opaque. Transfer to a glass bowl. Add the cheese, chutney and herbs. Season with salt and pepper.

Roll out your pastry to approximately 2-3mm thick. I find that the pre-rolled stuff is too thick so is a pointless exercise as it needs to be rolled out more thinly anyway.

Use a knife to make a straight cut along the longest edge.

Take handfuls of your vegetable and cheese mix to make into a long ‘sausage’ that is just thicker than your thumb and lay out the cut length of the pastry. Join the filling where necessary so that it is the full length of the pastry.

Roll the entire filling ‘sausage’ in pastry so that it just overlaps by 1cm. Cut the length of the pastry away and move that clear of your working area. Run a line of beaten egg with a pastry brush down the length of the filling to help join the pastry edges and then fold over and lightly push down to get it to stick.

Coat the length of pastry with beaten egg and then cut using a sharp knife into ‘sausage’ roll sized pieces. Place onto a greased baking sheet at least 2-3cm apart from one another.

Bake at 180 degrees for approximately 12-15 minutes until the pastry is quite golden.

Remove and allow to cool before serving.

Enjoy!