A brilliant alternative to the standard party sausage roll. These vegetarian rolls are absolutely irresistible, and they have the added advantage of freezing well. They always seem to be a particular hit with children. Makes about 30.

What You Need:

2 x 340g (2 x 12oz) flaky pastry

435g (16oz) can of unsweetened chestnut puree

1 onion, grated

1 garlic clove, crushed

1 tbsp lemon juice

1 tbsp soy sauce

150g (6oz) soft wholewheat breadcrumbs

1/2 tsp chilli powder

75g (3oz) pine nuts

Flour for rolling

1 egg, size 3, for eggwash



  1. Mix together the chestnut puree, onion, garlic, lemon juice, soy sauce, breadcrumbs, chilli powder and pine nuts. Leave the mixture for a few minutes for the breadcrumbs to thicken, then add more if necessary to roll the mixture in to small sausages.
  2. Set the oven to Gas Mark 6, 200C, 400F.
  3. Roll out the pastry on a lightly floured board to approx 30cm x 30cm (12” x 12”) and starting at the top, glaze a strip approx 7cm (3”) with a beaten egg.
  4. Roll out 1/6 of the chestnut mix to a sausage shape and place in the middle of the 3 inch strip. Roll the pastry over the chestnut mixture and cut off the long sausage you have made with a sharp knife, pressing the edges firmly together. Cut into 2.5cm (1”) lengths, and place on a baking sheet. Cut slits in the top and glaze each roll. Repeat until all the pastry is used up.
  5. Bake for 15-20 minutes or until the pastry is golden brown and crisp.