Mini Chestnut Sausage Rolls
This is a vegetarian recipe I picked up at a fitness club I used to attend several years ago
This is a vegetarian recipe I picked up at a fitness club I used to attend several years ago
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (8g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Mix together the chestnut puree, onion, garlic, lemon juice, soy sauce, breadcrumbs and chilli powder.
- Leave mixture for a few minutes for the breadcrumbs to thicken it then add a few more if necessary to make a soft mixture which you can roll into sausages.
- Set the oven to 190 degrees centigrade or gas Mark 5.
- On a lightly floured board roll out the pastry quite thinly, then cut across into long strips, about 2 inches wide.
- Roll pieces of the chestnut mixture into sausages about the width of slim little fingers and the length of the pastry strips.
- Lay the mixture on top of the pastry strips.
- Dampen the edges with cold water then roll them around the chestnut mixture pressing the edges together.
- Prick the pastry with a fork and cut into 1 inch lengths and place, seam down, onto a pastry sheet.
- Bake for 10 mins until golden brown.
Most cooks fail with meatless pastry rolls by making the filling too wet. Unsweetened chestnut puree releases moisture as it heats. Dry breadcrumbs must absorb that excess liquid before baking occurs. Let the chestnut and breadcrumb mixture rest for five minutes after combining. Adjust the crumb quantity until the mass holds its shape when rolled between your palms. Soft wholewheat breadcrumbs provide a coarse structure that helps the filling retain structural integrity inside the oven.
Working With Quick Flaky Pastry
Quick flaky pastry relies on solid fats trapped between layers of dough. Keep the dough chilled until the moment of assembly. Warm dough absorbs butter and loses its ability to puff into distinct layers during baking. Roll the pastry on a lightly floured board to prevent sticking. Cut strips exactly two inches wide to match the portioned filling. Dampen the pastry edges with cold water rather than egg wash for a clean seal that holds under heat. Prick the top of each roll with a fork to release steam. Bake at 190 degrees centigrade for ten minutes until the exterior turns golden brown.
- If the filling feels sticky during shaping, chill the mixture in the refrigerator for fifteen minutes to firm the fats.
- Store baked rolls in an airtight container for up to two days, then reheat them in a 180 degree oven to restore crispness.
