• Pre-heat the oven to 200C (180C fan forced).
• Line a baking tray and set aside.

To make the filling

• Heat the olive oil in a fry pan over a medium heat.
• Add the onion to the pan. Cook for 5 minutes, or until browned.
• Add the carrot to the pan, and cook for a further 3 minutes, or until the carrot has wilted.
• Add the garlic and fry for 1 minute.
• Remove the fry pan from the heat, and allow the onion mixture to cool slightly.
• Place the onion mixture into a food processor.
• Add the tempeh, quinoa, tamari, herbs and seasoning to the food processor.
• Blitz until well combined.

To assemble the sausage rolls

• Divide the puff pastry sheets in half. My sheets measure 12cm x 24cm once divided.
• Working one sheet at a time, take a quarter of the filling and mound it in a line lengthways down the centre of the pastry. The filling is slightly tacky, so I use a spoon to position the filling.
• Brush the beaten egg (egg wash) down one side of the pastry.
• Starting from the side opposite the egg wash, gently roll the pastry up over the filling to encase it.
• Tuck the pastry edge under the roll.
• Cut the sausage rolls into the desired size with a serrated knife, and place on the baking tray.
• Brush the top of the sausage roll with the egg wash.
• Sprinkle the poppy seeds over the top of the rolls if desired.
• Repeat with the remaining pastry and mixture.
• Bake the sausage rolls for 20 - 25 minutes, until the pastry is puffed and golden.

To freeze the sausage rolls.

• Assemble the sausage rolls as detailed above.
• Place the uncut sausage rolls onto a lined tray, or cut to the desired size and place on a tray.
• Freeze until solid.
• Store in zip lock bags until required.
• To bake, proceed as detailed above, adding an additional 5 minutes to the cooking time.
• The sausage rolls can also be cooked before freezing if desired. Defrost in the fridge overnight.