Plant Powered Sausage Rolls

Ingredients

• 2 tbsp extra virgin olive oil (plus extra to brush)
• 1 brown onion, finely diced
• 1 zucchini, grated (moisture squeezed out)
• 1 carrot, grated
• 1 tsp ground coriander seeds
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 2 tbsp pine nuts
• 400g tin black beans, drained and rinsed
• 1⁄2 cup water
• Iodised salt, to taste
• 12 sheets filo pastry

Prepare Filling:

1. Preheat the oven to 180°C (fan forced). Line a tray with baking paper.
2. Heat the extra virgin olive oil in a pan on medium-high heat. Saute the onion for 3 minutes or until translucent.
3. Add the carrot and zucchini and saute for a further 2 to 3 minutes.
4. Add the spices, tomato paste, Worcestershire sauce, black beans and water. Mix well until combined.
5. Reduce heat. Simmer until most of the liquid has evaporated, stirring occasionally.
6. Add salt to taste before setting the filling aside to cool. Assemble Rolls:
   1. Place one sheet of filo pastry on a clean work surface and cover the remaining sheets with a damp tea towel to stop it from drying out.
   2. Brush the filo sheet lightly with extra virgin olive oil. Add another filo sheet on top and brush again with oil. Repeat until you have 4 layers in total, but do not brush the last filo layer.
   3. Place one third of the filling along the long edge. Gently roll the filo into a log.
   4. Repeat steps 1 to 3 until all of the filing has been used.
   5. Using a sharp knife, cut sausage rolls into even pieces (~6cm each). Place on baking tray.
   6. Bake for 15 minutes, turn, and bake for a further 5 minutess or until golden brown. Remove from the oven and enjoy hot.

Time saving tip: Prepare these in bulk and store in the freezer before baking (for up to 3 months). When ready to eat, simply bake in the oven following step 6.