Want vegan sausage rolls with crisp pastry, a savoury filling, and enough fennel and sage to taste like proper British comfort food? The trick is not a fancy ingredient. It is controlling moisture. Keep the filling fairly dry, cool it before wrapping, and bake the rolls on a hot tray so the pastry starts cooking …
Soft pastry, wet pesto and loosely rolled filling can turn a promising tray of pinwheels into flat, greasy spirals. The fix is simple: control the moisture, chill the roll and bake it on a hot tray. Why Vegan Pinwheels Go Soggy Dry filling and cold pastry create crisp pinwheels. Most failures start before the oven. …
