This recipe creates a savoury mushroom and nut filling which can be used with puff pastry and short crust pastry to create different types of puff rolls, pies and en croutes.
This recipe creates a vegan “sausage roll”, but the same filling can be used to make a nut wellington or even a vegan pasty.
Finely chop the onions and gently fry in hemp oil to colour them, add a tablespoon of rosemary and a tablespoon of sage and fry for a minute to release the oils, next add the finely chopped mushrooms and finely chopped chestnuts and cook until reduced by half. now add the Quinoa and the finely chopped nuts ( blitz them in a chopper) , mix thoroughly and warm through.
Once warmed, depending on how much there is, empty into loaf tins and press it down firm and then allow to cool. Place in Fridge and allow to firm up.
Once cool, use the remove enough of the mixture and place into a sheet of foil and form into long sausage shape. roll up in the foil and compress with your hands. roll out the ready rolled puff pastry and remove the mixture from the foil and place the sausage shape onto the puff pastry and wrap in pastry and cut off any extra.
Wipe the pastry in hempseed oil and sprinkle with sesame seeds and place on a metal tray and bake until golden brown.
Serve with a mixed salad
Mushroom and Nut Roll
Equipment
- metal baking tray
Ingredients
- 240 g brown mushrooms – a punnet
- 240 g cooked whole chestnuts – a pouch
- 100 g mixed (unsalted) nuts
- 240 g red and white cooked quinoa – a pouch
- 3 medium onions
- 2 tbsp nutritional yeast
- 1 tbsp dried Rosemary
- 1 tbsp dried Sage
- 4 tbsp cooking oil
Method
- Finely chop the onions and gently fry in hemp oil to colour them, add a tablespoon of rosemary and a tablespoon of sage and fry for a minute to release the oils
- next add the finely chopped mushrooms and finely chopped chestnuts and cook until reduced by half.
- now add the Quinoa and the finely chopped nuts ( blitz them in a chopper) , mix thoroughly and warm through.
- check the seasoning (give it a taste)
- Once warmed, depending on how much there is, empty into loaf tins and press it down firm and then allow to cool. Place in Fridge and allow to firm up.
- Once cool, use the remove enough of the mixture and place into a sheet of foil and form into long sausage shape.
- Roll up in the foil and compress with your hands.
- Roll out the ready rolled puff pastry and remove the mixture from the foil and place the sausage shape onto the puff pastry and wrap in pastry and cut off any extra.
- Wipe the pastry in hempseed oil and sprinkle with sesame seeds and place on a metal tray and bake until golden brown.
- Serve with a mixed green salad (or baked beans 🙂 )
Nutrition
(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).