Step 1

Unroll the puff pastry, remove it from the backing paper/plastic and dust with a little flour.  Place on a chopping board or clean work surface. If your vegan sausages have skins, snip off the ends and remove the skins.

Step 2

Lay the sausages out on the pastry in three rows of two sausages each.

Step 3

Slice the pastry between the sausages (as pictured), then brush with a little dairy-free milk.

Step 4

Roll the pastry over the sausages (as tightly as you can), and press down to seal the long edge.

Step 5

Slash the top of each long 'roll' diagonally with a knife every 2cm or so.

Step 6

Brush the rolls with dairy-free milk....

Step 7

.... then sprinkle with sesame seeds.

Step 8

Chill the rolls for about 30 minutes in the fridge.  Meanwhile, preheat the oven to 180ºC (fan) / 350ºF / Gas Mark 4.

Step 9

Cut the long rolls into individual sausage rolls, as big or small as you wish, then place on a baking tray (oiled or lined with baking parchment/greaseproof paper).  Make sure they are well spaced out as the pastry will puff up in the oven.

Step 10

Bake for 20-25 minutes until they are just turning golden and crispy.  Enjoy!