Picnic food is quite a challenge if you’re dairy-free. The sandwich options are fairly limited – ok, if you eat meat there are easy options like ham. But if you don’t and can’t eat humous (sesame) and really can’t face a jam sandwich, then the child friendly options are few and far between. This veggie version of sausage rolls fills a gap and everyone seems to like them, carnivores included. They freeze brilliantly but do make sure you taste the filling and season before using to ensure it’s full of flavour, otherwise they could be a little bland.
Beans in sleeping bags (dairy-free, egg-free, soya-free, nut-free, vegetarian, vegan)
makes around 25
- 1 pack of ready rolled puff pastry
- 1-2 slices of bread, made into crumbs
- 1 tin of pinto beans, drained (could use cannelini)
- 1 small onion, very finely chopped
- 1 small apple, grated
- 1 tbsp lemon juice
- 1/2 tbsp balsamic vinegar
- 1/2-1 tsp marmite
- 1/2 tsp smoked paprika
- salt and pepper to taste
- oat milk, to brush
– Preheat the oven to 200 degrees centigrade
– In a food processor blend the beans ( or mash with a potato masher). Add the breadcrumbs, onion, apple and flavourings. Taste and adjust flavours.
– Roll out the pastry a little more. Cut into a 3-4 inch wide strip.
– Make a neat line of filling about one inch in from the edge of the pastry.
– Brush one side with oat milk. Roll over the pastry to form a ‘sausage’ connecting the dry pastry with the oat milk brushed side.
– Cut into the 2 inch-ish sections.
– Place on a baking sheet that has been sprinkled with water.
– Brush with oat milk
– Bake for 10-15 minutes, or until golden.
– When cooked, cool on a wire rack.
– Eat or freeze