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Vegetarian sausage rolls

Ingredients

  1. Step 1 200g chestnut mushrooms
  2. Step 2 3 tbsp olive oil
  3. Step 3 2 leeks, finely chopped
  4. Step 4 2 large garlic cloves, crushed
  5. Step 5 1 tbsp sage, finely chopped
  6. Step 6 1 tbsp brown rice miso
  7. Step 7 2 tsp Dijon mustard
  8. Step 8 30g chestnuts, very finely chopped
  9. Step 9 60g mature cheddar, grated
  10. Step 10 70g fresh white breadcrumbs
  11. Step 11 1 x 320g sheet ready rolled all butter puff pastry
  12. Step 12 1 medium egg, light beaten to glaze
Vegetarian sausage rolls
Calories: 286 Carbohydrate: 21 g Protein: 8 g Fat: 18 g
Cook time: 70 minutes Prep time: 20 minutes Total time: 90 minutes Servings: 8

TAGS

Buffet Lunch Snack Supper Esther Clark Pastry Picnic Sausage roll Vegetarian Buffet Lunch Snack Supper Esther Clark Pastry Picnic Sausage roll Vegetarian Buffet Lunch Snack Supper Esther Clark Pastry Picnic Sausage roll Vegetarian

Directions

  1. Step 1 Put the mushrooms in a food processor and pulse until they're very finely chopped.
  2. Step 2 Put half the olive oil in a large frying pan and add the leeks along with a pinch of salt. Fry gently for 15 mins or until softened and golden brown. Scrape the leeks out of the pan and into a bowl. Heat the remaining oil in the pan and fry the mushrooms for 10 mins over a medium heat. Add the garlic, sage, miso and mustard and fry for another minute, then leave to cool slightly.
  3. Step 3 Heat the oven to 200C/180C fan/gas 6. Combine the mushroom mixture with the leeks in a bowl, add the chestnuts, cheese and breadcrumbs. Season lightly to taste (the miso and leeks will add salt, so don't add too much) and work everything together until you have a slightly stodgy mixture.
  4. Step 4 Unravel the puff pastry on a floured surface, then roll out so one side measures about 40cm. Push the mushroom mixture down the centre of the pastry. Bring the pastry around the mixture and seal the edges with a fork, then cut into 8 pieces. Lay on a lined baking sheet and brush each one with the beaten egg. Bake in the oven for 25-30 mins until deep, golden brown. Allow to cool a little before eating.