Easy vegetarian sausage rolls recipe
 You'll have to defend these gorgeous vegetarian sausage rolls from the meat eaters. Easy to make and keep in the fridge for an instant party. These are packed with savoury cheesy stuffing and cranberries. 175g/6oz crustless day-old wholemeal bread, torn into pieces10g butter, for frying2 leeks (150g/5½oz trimmed weight), thinly sliced6 sage leaves, finely chopped 2 tsp fresh thyme leaves3 free-range eggs, 1 beaten for egg wash120g/4oz Parmesan (or alternative vegetarian hard cheese), grated100g/3½oz manchego (or alternative vegetarian hard cheese), grated500g/1lb 2oz pack all-butter puff pastry1 tsp plain flour, for dusting50g/1¾oz frozen cranberriessalt and freshly ground black pepper 175g/6oz crustless day-old wholemeal bread, torn into pieces 10g butter, for frying 2 leeks (150g/5½oz trimmed weight), thinly sliced 6 sage leaves, finely chopped 2 tsp fresh thyme leaves 3 free-range eggs, 1 beaten for egg wash 120g/4oz Parmesan (or alternative vegetarian hard cheese), grated 100g/3½oz manchego (or alternative vegetarian hard cheese), grated 500g/1lb 2oz pack all-butter puff pastry 1 tsp plain flour, for dusting 50g/1¾oz frozen cranberries salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Line two baking trays with baking paper. Whizz the bread in a food processor until you have fine breadcrumbs. Transfer to a mixing bowl. Melt the butter in a frying pan over a medium heat. Add the leeks and gently fry for 4–5 minutes. Add half the sage and thyme and fry for 2 minutes, or until softened but not coloured. Add the leeks to the breadcrumbs and season with salt and pepper. In a separate bowl, whisk together three eggs, add the cheeses and remaining sage and thyme, season with salt and pepper. Tip into the breadcrumb mixture and mix well. Using your hands, form the mixture into two even-sized balls. Roll these balls between your palms into two 30cm/12in-long sausages. Roll out the pastry on a lightly floured surface until you have a 30x30cm/12x12in square. Cut the square in half lengthways to form two rectangles. Lay one of the sausages down each rectangle. Sprinkle over the cranberries. Take the first rectangle and fold one side up over the filling. Brush beaten egg down the other edge and fold it over the top and press lightly to seal the join. Repeat with the second rectangle of pastry.Turn the two long sausage rolls seam-side-down. Using a sharp knife, cut each length of pastry into eight even-sized sausage rolls. Make two small slits in the top of each one, taking care not to cut right through. Brush all the sausage rolls with beaten egg, then place on the prepared trays. Bake for 30 minutes, or until golden-brown and cooked through. Preheat the oven to 200C/180C Fan/Gas 6. Line two baking trays with baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Line two baking trays with baking paper. Whizz the bread in a food processor until you have fine breadcrumbs. Transfer to a mixing bowl. Whizz the bread in a food processor until you have fine breadcrumbs. Transfer to a mixing bowl. Melt the butter in a frying pan over a medium heat. Add the leeks and gently fry for 4–5 minutes. Add half the sage and thyme and fry for 2 minutes, or until softened but not coloured. Add the leeks to the breadcrumbs and season with salt and pepper. Melt the butter in a frying pan over a medium heat. Add the leeks and gently fry for 4–5 minutes. Add half the sage and thyme and fry for 2 minutes, or until softened but not coloured. Add the leeks to the breadcrumbs and season with salt and pepper. In a separate bowl, whisk together three eggs, add the cheeses and remaining sage and thyme, season with salt and pepper. Tip into the breadcrumb mixture and mix well. Using your hands, form the mixture into two even-sized balls. Roll these balls between your palms into two 30cm/12in-long sausages. In a separate bowl, whisk together three eggs, add the cheeses and remaining sage and thyme, season with salt and pepper. Tip into the breadcrumb mixture and mix well. Using your hands, form the mixture into two even-sized balls. Roll these balls between your palms into two 30cm/12in-long sausages. Roll out the pastry on a lightly floured surface until you have a 30x30cm/12x12in square. Cut the square in half lengthways to form two rectangles. Lay one of the sausages down each rectangle. Sprinkle over the cranberries. Take the first rectangle and fold one side up over the filling. Brush beaten egg down the other edge and fold it over the top and press lightly to seal the join. Repeat with the second rectangle of pastry. Roll out the pastry on a lightly floured surface until you have a 30x30cm/12x12in square. Cut the square in half lengthways to form two rectangles. Lay one of the sausages down each rectangle. Sprinkle over the cranberries. Take the first rectangle and fold one side up over the filling. Brush beaten egg down the other edge and fold it over the top and press lightly to seal the join. Repeat with the second rectangle of pastry. Turn the two long sausage rolls seam-side-down. Using a sharp knife, cut each length of pastry into eight even-sized sausage rolls. Make two small slits in the top of each one, taking care not to cut right through. Brush all the sausage rolls with beaten egg, then place on the prepared trays. Turn the two long sausage rolls seam-side-down. Using a sharp knife, cut each length of pastry into eight even-sized sausage rolls. Make two small slits in the top of each one, taking care not to cut right through. Brush all the sausage rolls with beaten egg, then place on the prepared trays. Bake for 30 minutes, or until golden-brown and cooked through. Bake for 30 minutes, or until golden-brown and cooked through. Recipe tips Strong vegetarian cheeses such as mature cheddar, aged gouda, pecorino or a salty ewe's cheese all work in these vegetarian sausage rolls.