Ingredients
Puff pastry sheets.
Four large potatoes (Peeled)
Soy Milk (For Potatoes & Puff Pastry))
1 x Brown Onion (Chopped)
3 x Garlic Cloves
4 x Button Mushrooms (Diced)
1 x Whole Bok Choy (finely chopped – stalks chopped separately)
Rice Bran Oil (Small amount)
Salt & Pepper (To taste)
BBQ Sauce (To taste)
Chia Seeds
Method
Fry the onion until nearly cooked, then add the garlic and continue stir frying until both are cooked. Put aside.
Fry the Bok Choy (Chopped Stalks only), until softened a little, then add the diced mushrooms, and continue cooking until the mushrooms are soft and cooked.
Add the finely diced Bok Choy leaves, salt and pepper and BBQ sauce, and cook until the Bok Choy is wilted.
Add the onion and garlic, and then put aside to cool.
Cook the potatoes, then mash them with some Soy Milk, then combine them with the rest of the ingredients to complete the filling.
Form the filling into sausages on the puff pastry, and then roll up each sausage roll, using soy milk on the edges to assist the pastry to adhere together.
Brush the tops of each sausage roll with soy milk, and sprinkle Chia Seeds over the top.
Bake in a moderate oven (180 degrees) until the sausage rolls are cooked.