- 6 vegetarian sausages ~300g
- 1 ½ cup buckwheat flour (Or wholemeal spelt)
- ½ cup tapioca flour
- 4 tsp baking powder
- 1 tsp sea salt
- 4 tbsp olive oil
- ⅔ cup water
- 6 tbsp tomato relish / sauce
- 1 tbsp plant milk
- 2 tsp sesame seeds
Preheat oven to 220°C (425°F) on fan bake.
Buckwheat Pastry: Mix dry ingredients in a bowl, add the wet ingredients with just enough water to make a soft dough. Knead on a board lightly floured with additional flour, then split into six pieces. Roll each one a flat rectangle around 3mm thin (the long side being the width of your sausages). Spread the middles with tomato relish/sauce.
Roll each sausage in pastry, brush the join with a little water and then seal with your fingertips (just like making sushi). Brush with tops with milk and sprinkle with sesame seeds. Cut them into your desired sizes (2, 4, or 6 pieces per sausage), then place the seal side down on a lightly floured oven tray.
Bake for 12-15 minutes or until golden on top (12 mins if you cut them small, 15 mins if you left them big). Serve straight away with extra tomato relish and salad.