Vegan "sausage" rolls

It's recommended that toddlers eat a 3/4 cup of vegetables each day. I have no problems getting the suggested 1 cup of fruit into my guy; he has always loved fruit. But vegetables present a bigger challenge.

I always thought I would be one of those mums that shied away from "disguising" veggies in meals to make them more palatable. After all, shouldn't children grow up with a real love for and knowledge of their foods?

Hmm. The reality of toddler-rearing, I have found, does not leave much room for such notions! Disguise of every kind is fast becoming this mama's MO. I mash veggies in where I can, make delicious savoury muffins, anything I can do to encourage my son to eat all the nutrients he needs to grow big and strong.

Well, these sausage rolls are a fantastic solution. The pastry is so healthy, I think I'll be turning to this for future baking for myself.

Ingredients-

Pastry:

55g organic cashew butter (a shelf-stable product available near healthy peanut butters)
110g whole meal spelt flour (you could substitute regular)
Approx 1/4 cup of water.

Filling
110g silken tofu
1 cup spelt flour
1 carrot
1/2 capsicum
1/2 broccoli head
1/2 onion


Preheat oven to 200'c and line a flat baking tray with non-stick baking paper.
Put the cashew butter and 110g spelt flour into a bowl and rub together with your fingers until the consistency resembles breadcrumbs. Add the water tablespoon by tablespoon, gradually combining using a wooden spoon until you have a pastry dough. Wrap in cling film and refrigerate.

Meanwhile, in a food processor, blitz the vegetables until they are finely diced. Add the silken tofu and incorporate flour spoon by spoon until a firm consistency is reached. Depending on the veggies you've used, you might need more or less flour than this. I made these vegan but you could definitely add a nice grated cheese here, perhaps half a cup of vintage cheddar.

Remove the pastry from the fridge and, on a lightly floured surface, roll out until about 3mm thick. Lay the filling out in a large log in the middle of the pastry. Dip your fingertips in water and run along one side of the pastry, then roll tightly. Cut off any excess pastry. Place on the prepared oven tray. Repeat until ingredients are used. If you have any pastry over, freeze it. If you have the filling left over, you can turn it into dumplings or freeze it for later use. You can coat the rolls in an optional egg wash or olive oil wash but they don't need either.

Bake for approx 20 minutes, until the pastry is golden.

I made an organic tomato sauce by boiling two whole tomatoes, removing skin. Once the water has reduced to almost nothing, mash until salsa consistency then add 1/2 tsp honey and 1/2 tsp white vinegar. Stir and leave to cool.