November 29, 2022
These wonderful golden parcels of goodness are deliciously satisfying and simple to whip up. Serve with a side of lightly dressed green salad and your favourite tomato chutney or relish.
Makes 4 Logs
The Filling
200g brown mushrooms (in a food processor, process to a large crumb)
200g button mushrooms (in a food processor, process to a large crumb)
2 Leeks cut in half (to help thoroughly cleaned) then slice
227g can of water chestnuts drained and then pulsed to a crumb in food processor
1 tbsp powdered vegetable stock
250g brown rice & quinoa microwave mix
The Pastry
4 sheets semi thawed vegan puff pastry
The Vegan Glaze
1 tbsp aquafaba (water from canned chickpeas )
Garnish With
The Tools
The Filling
1In a large frypan on medium/high heat, add the Nuttelex & olive oil. Once heated through add sliced leeks and cook for a few minutes moving them around with a wooden spoon, until softened.
2Next add the chopped mushrooms, chopped chestnuts, garlic, pepper, vegetable powder, and miso paste. Saute mixture for 5 minutes then remove from the heat and add the cooked pouch of brown rice & quinoa. Mix well so everything is incorporated. Then divide into 4 equal portions and set aside to cool completely before assembling the rolls.
Mix the Glaze
1Melt glucose for a few seconds in the microwave then combine with remaining glaze ingredients and mix together until everything is incorporated.
Make the Rolls
1Preheat oven to 180C fan forced
2Place the semi thawed puff pastry sheets on your bench in a row and then dollop the cooled filling in a line at one end of each piece. Next, piece by piece, fold the pastry gently yet tightly and roll into a log, then place on the lined tray.
3Score the top of each log with a sharp knife then brush with glaze. Finish with a sprinkle of sesame seeds.
4Place the logs in the pre-heated oven and bake for 10 minutes then remove from oven and reapply more glaze and add the curry leaves before returning to the oven for a further 10 minutes or until the pastry is puffy & wonderfully golden.
5Serve with tomato chutney
