Vegetarian Sausage Rolls (GF, could easily be vegan)

Yesterday was one of 'those' days in my house. A day where it felt like little master three had a serious conversation with miss one and between them, they decided to pull out all the stops to make me want to rip my hair out. No naps, toilet training accidents, tantrums for no reason, and 36'c and extreme UV outside, leaving us more or less house bound with a very frazzled set of personalities by the end of the day. SO, for dinner, I needed something that would hold them quiet and still for at least fifteen minutes (essential decompression time for this mum!). Enter the sausage roll. And a glass of wine.

I make my pastry using a recipe that was my husband's grandma's, and it's a cinch. If I'm doing big batches, I use the food processor, but for a small amount like this, I just go by hand. I even melt the butter completely and (so long as I then have time to rest it in the fridge) it works perfectly. To make it vegan, you can switch out butter for a nut butter or, preferably, a virgin organic coconut oil. 

Ingredients

For the pastry:

110g butter (about 80g coconut oil or, if it's melted, maybe 1/3 cup). 

225g spelt flour

A few tablespoons of water

For the filling: 

1 kipfler potato

1/2 small sweet potato

1 carrot

1/3 cup peas 

About 50g goats feta (exclude for vegans)

Melt the butter so that it's liquid but not molten, then remove from heat. Incorporate the flour until you have the consistency of breadcrumbs. Add the water tablespoon by tablespoon until you get a pastry dough consistency and knead until it's well combined (don't overdo it or it can get tough). Gladwrap it and put it in the fridge. 

Peel and chop the vegetables, with the exception of the peas (save them for later). Put in a saucepan covered with boiled water and continue to cook for around ten minutes or until al dente. Strain and mash, then add the goats feta and peas and continue to mix. At this point, you can add in any additional seasonings - more chopped cheese, fennel seeds, spring onion, basil, etc. 

Remove the pastry and roll flat (about 2 - 3mm). Scoop the vegie mix down the center and form sausage rolls. 

Bake at 180'c for 25 minutes. I served these with a homemade tomato sauce but they don't really need anything (you have probably guessed that yesterday was not a day for arguing if I didn't have to). 

Enjoy!