Recipe for the most delicious vegetarian sausage rolls you will ever taste, especially when devoured warm from the oven. The filling is egg and dairy free, so change the pastry and you can easily have vegan sausage rolls instead.
pinchof sea or rock salt(I used Himalayan Pink rock salt)
1tspEnglish mustard powder or 1 heaped tsp ready made English mustard
4tbspyoghurt or kefir(I used kefir)
1tbspmilk - for brushing
Mushroom & Chestnut Filling
1medium onion - finely chopped
300gchestnut mushrooms - sliced
1large clove garlic - finely chopped
180gcooked and peeled chestnuts - roughly chopped
2tsptamari or your preferred soy sauce
50mlwhite wine, red wine or stock with a tsp vinegar
50gwholemeal breadcrumbs(I used rye sourdough crumbs)
Cut the butter into the flour with the salt and mustard powder, then either rub between finger tips or pulse in a food processor until the mixture resembles coarse breadcrumbs.
Stir in the yoghurt or kefir with a knife until the mixture comes together into a ball. You may need to use your hands for the final stage, but be careful not to overwork the dough. If you're using ready made mustard rather than powder, add it at this stage.
Cover and leave to rest in the fridge or a cool place for ½ hr.
Roll out on a floured surface into a 40cm x 28cm rectangle about 4mm in thickness. Cut down the middle of the long side to make two 40 cm strips that are 14cm wide.
Mushroom & Chestnut Filling
Whilst the pastry is resting, fry the onion gently in the olive oil until translucent.
Add the mushrooms, garlic and the leaves from the thyme sprigs. Continue to fry gently, stirring occasionally for about 10 minutes.
Throw in the chestnuts and fry for a further 2 minutes.
Add the remaining ingredients, stir and allow to cook gently until there is no more moisture on the bottom of the pan.
Turn off the heat and allow to cool.
Pre-heat the oven to 180℃/350℉/Gas mark 4.
Scrape the filling into a food processor and pulse a couple of times so that the mixture is well combined, but still retains some texture.
Form the mixture into rough sausage like shapes with your hands and lay down the centre of the the two pastry strips.
Fold the pastry strips over the filling, so that one side meets the other. Press the two sides together using the prongs of a fork
Brush the pastry with milk, then cut each log into 12 pieces.
Place the rolls onto a lined baking tray and bake in the middle of the oven for about 30 minutes or until the pastry is crisp and golden brown.
Transfer to a wire rack to cool slightly, then devour at least one whilst still warm.
For a vegan version, use vegan pastry instead, either homemade or shop-bought puff pastry.Will keep for a 3-4 days in the fridge. Can also be frozen.