1teaspoonmarmite, (or substitute soy sauce or tamari)
2tablespoontomato sauce (ketchup)
2sheets pre-rolled flaky pastry, (I used New Way vegetarian pastry, which is dairy free)
To glaze (optional):
1free range egg
2tablespoonsesame seeds
Instructions
Preheat your oven to 190C/375F fanbake.
Remove pastry from the freezer and set aside to thaw.
Heat olive oil in a fry pan over moderate heat. Add onion, garlic, mushrooms and dried herbs. Cook until everything is sizzling, then season. Continue cooking until everything is well coloured, and even a bit scorched in places as this adds to the flavour base of the 'sausage' mixture. Set aside to cool a bit.
Add onion mixture, all remaining not sausage roll ingredients and more seasoning to your food processor. Process until you have a coarse paste.
Slice pastry sheets in half so you're working with four rectangles. Spoon your 'sausage' mixture evenly down the length of each piece.
Wet one of the long edges of pastry to ensure it sticks, then gently roll the pastry to form long tubes. Cut each tube into four pieces. Arrange your sausage rolls evenly on a baking sheet and prick the tops with a knife.
To glaze, brush the top of the sausage rolls with whisked egg. Sprinkle with sesame seeds.