vegan sausage rolls filling

1. Toast the nuts in a pan, moving them around over a medium heat for 3-4 minutes until they begin to change colour and release their aroma. Leave to cool slightly then roughly blitz in a food processor or finely chop.
2. Heat the oil in a pan and cook the onions for around 10 minutes until very soft. Add the garlic and cook for another minute. Remove from the heat and stir in the remaining ingredients (except the pastry). Chill for 30 minutes.

raspberry chutney

1. Heat the oil in a small pan, add the onion and cook gently for 5 minutes before adding the raspberries. Cook for a couple of minutes until they are soft and then add the remaining ingredients.
2. Continue a slow simmer for 5 minutes until syrupy then set aside.

Vegan Sausage Rolls

1. 4. Preheat the oven to 200C/180C fan/gas mark 6. Line a baking tray with a silicon sheet or baking parchment.
2. Remove the pastry from the fridge 10 minutes before it is required then gently unroll on the work surface.
3. Brush the long edges with a little vegan milk or water. Make a line of filling down the middle then roll the pastry up and over forming a sausage shape, keeping the edge underneath.
4. Cut into 4 pieces, make a couple of knife cuts on top, transfer to the baking tray then brush with milk. Bake for 20-25 minutes when the pastry will be puffed up and golden.
5. Best served warm with the chutney alongside. Keep in an airtight container in the fridge for up to 3 days.