• 1 pack of vegetarian sausages
  • 1 pack of buttery puff pastry, ready rolled
  • grated Parmesan
  • Maldon Salt
  • 1 egg yolk mixed with a little milk


  • Fry the sausages until nicely brown, but don’t overcook them. Set aside to cool.
  • Roll out your pastry and cut into six squares. Wrap each square around one vegetarian sausage and lay on a baking tray with the fold down.
  • brush with your egg mixture and sprinkle over the parmesan and Maldon Salt.
  • Bake in the oven at 180C fan for around 25 minutes or golden.

Maldon Salt now comes in grinder and tub formats as well as the much-loved traditional box format. Maldon Salt is available in most stores, delis and supermarkets. They have been master salt makers since 1882.