Chestnut, Sage & Onion 'Sausage' Rolls
Total Time
1 hour and 40 minutes
Prep Time
0 seconds
Cook Time
1 hour and 40 minutes
Rating
0 out of 5 stars
(0)
Ingredients
6 servings
- 1 onion
- 2 cloves garlic
- 1 leeks
- 2 tablespoons brown rice miso paste
- 200g chestnuts
- 248g canned butter beans
- handful of sage leaves
- 1 roll of puff pastry
- 1 tablespoon maple syrup
- 1 tablespoon oat milk
- a sprinkle of nigella seeds
- sprinkle of sesame seeds
- pinch of sea salt & black pepper
- drizzle of olive oil
How would you rate this recipe?
Preparation
Step 1
Place a large pan over a low heat and add a drizzle of olive oil. Once warm, add the onion and a pinch of salt. Fry the onions for 12-15 minutes until golden brown and sticky.
Step 2
Add the garlic and leek, and cook gently for a further 10 minutes. Then add the chestnuts, butterbeans and miso and a 60ml / 1/4 cup of water, and simmer for 5 minutes, until the liquid has evaporated. Remove from the heat.
Step 3
Add the mixture to a food processor along with the sage and pulse until you have a chunky mix. Allow to cool.
Step 4
Roll out the pastry, then spoon the chestnut mixture along one long edge of the pastry, leaving a 3cm gap from the edge - make sure you go completely to the edge of the pastry on the shorter edges with the filling as you want an equal amount of filling in each roll. Fold over the remaining pastry and gently press down the edges. Trim the edges and use a fork to crimp all the way around.
Step 5
Preheat the oven to 200°C / 180°C fan / 390°F.
Step 6
Using a sharp knife, cut the sausage roll into 8. Gently score the pastry on top. Mix together the maple syrup and oat milk and brush over the pastry. Sprinkle with the nigella and sesame seeds.
Step 7
Bake for 30-40 minutes until golden brown. Once cooked, remove from the oven, leave to stand for 10 minutes then serve.
Step 8
Save recipe for the next time?
