A recent issue of The Highlander had a couple of interesting news
shorts... and I thought of you (and the Echo)... haven't had time to
type them till now, though... ;)

I know you must have posted this with the hope of
generating interest and conversation. Hah, fooled you.

By the way, I'd like people to generally stick to
traditional fair use guidelines - direct quotes of, I
believe it is, 50 words or less at a time, paraphrasing
of course okay, both with appropriate credit.

First...
VEGAN SAUSAGE ROLLS A HIT

This is actually a commercialization of a concept that
has been around for quite a while. Someone else tried to
sell them about 5 or 6 years ago, but after the initial
hoopla, the product tanked. I think I read about the
Gregg's version a while back and studiously ignored it!

introduced in its 1,800 stores nationwide. Selling at L1, it features
96 layers of dairy-free puff pastry wrapped around a proprietary filling
of Quorn, a meat substitute popular in Europe. Early reports are

It's possible that a meatlike tempeh is made, but Quorn
is not vegan.

positive, with many shops selling out by 9 a.m. and day-old vegan rolls showing up on eBay at inflated prices. "We're not giving out numbers,

Aesthetic failure coming up. I'd wager money on it.

but it's literally flying off the shelves," said Roger Whiteside, chief executive at Greggs.

That puff pastry must be pretty light!

And then later...
HAGGIS CUPCAKES TAKE GOLD

Commercial failure coming up. I'd wager money on it.

Enjoy! (G)

Nah.

Spicy vegan sausage rolls
categories: snack
yield: 3?

1 Tb rapeseed oil, more for brushing the pastry
1 onion, chopped
200 g vegan mince, frozen
2 carrots, grated
3 ts ground cumin
3 ts onion granules
3 ts chilli powder
2 ts ground coriander
1 ts garlic salt
300 ml vegetable stock
100 g cashew nuts, chopped
freshly ground black pepper
100 g porridge oats
2 sheets vegan friendly puff pastry, ready-rolled

Preheat the oven to 220C/450F.

Saute the onion in a large pan until it is soft and
translucent. Add the mince, carrots and spices and
mix well. Add the stock and cook gently 10 to 15 min
until it has thickened. Add the nuts and stir in,
then whizz the mixture in a food processor until
smooth, optional. Empty into a bowl and stir in oats.

Unroll the first pastry sheet. Leave it on the blue
paper and sit it in front of you landscape. Fold it
over from top to bottom to find the middle fold and
cut. On the top half, lay 3 long sausages of mixture
down the length of the pasty leaving a gap between.
Brush around the sausages with a little water, place
the other piece of pastry on top and press firmly
around the sausage shape to seal, then cut between
each.

Brush each roll with a little rapeseed oil, then cut
diagonal slits down each one, to let out the steam.
Place on 2 floured baking sheets and bake 20 to
25 min until golden. Enjoy!

Jacqueline Meldrum, greatbritishchefs.com
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