It is National Vegetarian Week between 10th – 16th May and so we thought we’d share a veggie recipe from our cookery school archives. You could be fooled into thinking that these are just a cheese and onion roll, but trust us… The inspiration for the seasoning comes straight from a traditional herb and spice blend for sausage making.

Makes: 24

Cooks in: 30 mins

Ingredients

Ready to roll puff pastry block

275g fresh breadcrumbs

225g grated Fowlers Mature Cheddar

1 large onion, grated

3 tbsp thick double cream

1 tsp freshly chopped parsley

1 tsp freshly chopped sage

Pinch cayenne pepper

1 tsp freshly chopped thyme

1 ½ level tsp mustard powder

2 eggs (1 to bind, 1 to glaze)

Method

Preheat the oven to 200C/400F/Gas 6 and line a baking tray with baking paper.

Remove the pastry from the fridge and roll it into a rectangle, with the thickness of a £1 coin.

For the filling, in a bowl combine the remaining ingredients, reserving one of the eggs for the glaze.

Divide the pastry into two, lengthways with a sharp knife.

Take half of the filling mixture and make it into a long sausage shape along the centre of one of the strips of the pastry. Then roll the pastry around it. Brush some egg wash along the edge of the pastry, seal with a fork.

Repeat the above step, with the remaining mixture and pastry.

Cut into 24 small segments, glaze with egg wash, place on a baking tray and bake for 20 minutes, until risen and golden brown.

 

As a Farm Shop, we do sell high welfare meat from our expert butchers, but we very much recognise and respect that, increasingly more and more people are trying out a vegetarian lifestyle either part or full time. We know it helps the planet, and so too does shopping locally. That’s why our Farm Shop is committed to bringing you fresh local fruit and vegetables, cheese made in the next village along and eggs from local hens.