A delightful twist on the classic sausage roll, these vegetarian nutty puff pastry rolls are perfect for any occasion.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and a crispy pastry.
In a food processor, finely chop the onion and pecans.
Pulse the processor to avoid over-processing the nuts.
Add the eggs, soy sauce, breadcrumbs, grated carrot, and cottage cheese to the processor and blend until combined.
Ensure the mixture is well-blended but not overly smooth for a good texture.
Transfer the mixture to a mixing bowl and stir in the rolled oats.
The oats help bind the mixture and add texture.
Cut each puff pastry sheet in half. Brush the edges with milk.
Keep the pastry chilled until use to make handling easier.
Place a portion of the filling along the length of each pastry half and roll to enclose.
Seal the edges well to prevent the filling from leaking during baking.
Mark each roll into four portions with the back of a knife, being careful not to cut through.
This makes it easier to separate the rolls after baking.
Brush the tops with milk and place on a baking tray lined with parchment paper.
Brushing with milk gives the rolls a golden, glossy finish.
Bake in the preheated oven for 20-25 minutes or until golden brown and crispy.
Rotate the tray halfway through baking for even browning.
Allow to cool slightly before serving. Enjoy with your favorite dipping sauce.
Serve warm for the best flavor and texture.
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