September 24, 2020
These sausage rolls are so tasty they will be a constant go-to. If opting for a large size sausage roll this recipes will make approx. 10 rolls or, if making bite-size portions you will get about 20 cocktail size rolls from this mixture. Freezer-friendly too, pop them straight into the oven from the freezer to create a super speedy mid-afternoon snack.
Filling
200 g brown mushrooms (fine crumb in food processor)
100 g button mushrooms (fine crumb in food processor)
2 leeks cleaned to remove any dirt then slice
1 tin water chestnuts pulsed/chopped to a large crumb in food processor
250 g cooked brown rice in a microwavable pouch from your rice isle of the supermarket
1 tbsp brown rice miso paste, a small note (if you cannot access this then in your Asian Isle of your supermarket grab & substitute for a Japanese instant miso soup with spinach & mushroom, use the 2 blocks dissolve in 1/2 cup boiling water then strain in saucepan over the rest of ingredients)
Pastry
1In a saucepan on medium heat, add Nuttelex with the leeks to saute until they collapse & soften then add mushroom crumble with vegetable stock powder, white pepper. Continue mixing as it sautes then add in the brown rice straight from the pouch- mixing in well.
2Next, in a small bowl add the instant miso blocks to boiling water, then strain as you add it rest of rice mix ingredients and let simmer for a couple of minutes before removing from heat to let mixture cool completely.
3Preheat oven to 180 fan forced line trays with baking paper.
4Now on your working surface place a sheet of semi thawed puff pastry, arrange in a line with prepared filling then gently & tightly make into a roll, cut in half or forths then score tops with a sharp knife, brush with soy milk and sprinkle with seeds.
5Bake for 20 minutes until pastry is lightly golden and flaky.
6Enjoy with condiments such as mustard & tomato chutney/sauce.
