Makes 15 servings
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Preheat the oven to 180 °C
Lay the puff pastry sheet on a worktop and dust lightly with plain flour.
Snip the end of the vegan sausages and remove the skins.
With the pastry sheet in landscape position, lay the sausages in three rows of two sausages.
Slice the pastry between the sausages and brush with the almond milk.
Tightly roll the pastry over the sausages and press down to seal.
Using a knife, diagonally score the top.
Brush the top of the sausage rolls with almond milk and sprinkle with poppy seeds.
Cut each long sausage roll into 5 mini sausage rolls.
Place onto a lightly greased baking tray.
Place in the oven for 20-25 minutes (depending on thickness) until golden and crispy.
Experiment with different flavoured sausages or why not add some extra fillings such as garlic or onion or some fresh herbs.