Description
These little bunny pastries are a fun, slightly cheeky twist on classic sausage rolls. They’re flaky, savoury, and a bit addictive once you get going.
Ingredients
Scale
- 1 sheet ready-made puff pastry, defrosted
- 16 Beyond Meat Plant-Based Breakfast Sausage links
- 2 tbsp tahini sauce, plus extra for serving
- 32 capers, drained
Optional
- 2 tbsp plant-based milk (for brushing)
- 1 tbsp olive oil
- 1 tsp maple syrup
Instructions
- Open up the sheet of defrosted puff pastry. Cut into strips about 2 cm wide and 25 cm long.
- Roll each strip into a rope, or you can leave it as is. I rolled them.
- Bend each rope into a U shape. Place 1 piece of vegan sausage in the middle of the downward pieces of dough (which will form the ears), then loop it through the U, over the sausage, upwards so it sits snug in the centre.
- If your sausage pieces feel too big, trim them slightly so the pastry can wrap comfortably.
- The two ends sticking up become the ears. Don’t stress if they look a bit wonky, they actually bake up cuter that way.
- Optional: Mix 2 tbsp plant-based milk with 1 tbsp olive oil and 1 tsp maple syrup, then brush over each bunny.
- Bake in a preheated oven at 400⁰F (200⁰C) for 25 to 30 minutes, until the pastry is puffed and nicely browned.
- Once cooled, for the eyes, use a small plastic bag, add minimal tahini sauce, cut a tiny snip at the bottom of the bag in one corner, and add a very small dot for both eyes on the loop just above the sausage, and place a caper for each eye for a salty pop.
- If you wish and prefer, you can also use black poppy seed for the eyes instead of the capers and a sliver of sausage for a mouth.
- Let them cool, then serve warm with tahini sauce on the side for dipping (optional).
Notes
Prepared, tried, and tested by Esme Slabs: SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
Nutrition
- Serving Size: 2
- Calories: 193
- Sugar: 0.6 g
- Sodium: 417.2 mg
- Fat: 15.1 g
- Saturated Fat: 3.6 g
- Trans Fat: 0 g
- Carbohydrates: 1.9 g
- Fiber: 0.4 g
- Protein: 12.1 g
- Cholesterol: 55.7 mg
