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
- 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.
- Set the oven to Gas Mark 6, 200C, 400F.
- 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.
- 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.
- Bake for 15-20 minutes or until the pastry is golden brown and crisp.