Combine remaining filling ingredients in a large mixing bowl. Add the chia seed mixture. Check the consistency and add a few tablespoons water if needed. I added about 3-4 extra tablespoons of water. The mixture should come together into chunks but not be too moist. Check seasoning.
Thaw 3 to 4 sheets of ready-rolled puff pastry. Place the first sheet on a flat surface and cut it in half, into two rectangles. Spoon the filling down the centre third of each rectangle. Brush one long edge with soy milk and fold in the long edges so the one with soy milk overlaps the other edge.
Repeat with other pieces of puff pastry. Brush with soy milk and sprinkle with sesame seeds. Place sausage rolls seam down on a greased or baking-paper lined baking tray. Use a sharp knife to slash marks across the pastry. I make 5 marks to indicate where I will cut them when they are partially cooked. This is much easier than cutting the raw pastry and it stops the ends drying out.
Fill all the pastry and bake sausage rolls at 220C for 20 minutes. I cut up the sausage rolls at this point. The ones that you want to eat now should be returned to the oven for an additional 10 minutes or til golden brown.
Cool any rolls that you don’t want to eat (on a wire rack). These can be frozen for later. The leftovers can go straight from the freezer into a 220 C oven to cook for 15 minutes.
Serve with tomato sauce.
Makes about 40 small sausage rolls.
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|Serving Size: 1 Serving (117g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 136 (52%)|
|Amt Per Serving||% DV|
|Total Fat 15.2g||20 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 8.3g|
|Cholesterol 0mg||0 %|
|Sodium 146mg||5 %|
|Potassium 351.5mg||9 %|
|Total Carbohydrate 24.2g||7 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 20.7g|
|Protein 8.8g||13 %|
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Calories per serving: 260
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