Miso Mushroom Sausage Rolls
These Miso Mushroom Sausage Rolls are plant based picnic perfect. They are a delicious snack that can be enjoyed hot or cold.
Servings: 12 people
Calories: 320.02kcal
Ingredients
For the filling
- 250 g mushrooms finely diced
- 3 tbsp vegetable oil
- 1 small onion finely diced
- 1 clove garlic
- 2 sprigs fresh thyme leaves only, finely chopped
- 1 sprig rosemary leaves only, finely chopped
- 1 tbsp miso paste
- 1 tsp mustard
- 180 g chestnuts pre-cooked and finely diced
- 50 g breadcrumbs
- salt and pepper to taste
For the pastry
- 500 g vegan puff pastry
- soy milk
- 1 tbsp sesame seeds black and white
- plain flour for dusting
Instructions
To cook the filling
- Add the onion to a saucepan along with the oil and a good pinch of salt, cook for 8-10 minutes until soft and translucent.
- Add the garlic and cook for 2 minutes before adding the mushrooms, chestnuts and herbs.
- As they cook the mushrooms will produce liquid, cook the mix for 10-15 minutes or until most of the liquid has evaporated.
- Next add the miso paste, mustard, chestnuts and bread crumbs.
- Season to taste and then cook for a few minutes until its is binding together.
- Remove it from the heat and place into a bowl and leave to cool completely before assembling the sausage rolls.
To assemble the sausage rolls
- Preheat the oven to 200C / 400F / gas mark 6.
- Cut the pastry block in half and roll each half into a long thin rectangle roughly 20 x 30cm (roughly 8 x 11 inches) and 3mm thick.
- With the shorter edge closest to you, spoon the filling slightly off centre (and closer to the right hand edge) of both puff pastry sheets, creating a long "sausage" of filling.
- Brush the right-hand pastry edges with a little soy milk, then lift the left edge up and over the filling until it meets the pastry on the right hand side.
- Using a fork, crimp the edges so that the pastry is sealed.
- Brush all over with soy milk and then sprinkle with the sesame seeds.
- Cover and place into the fridge to firm up for half an hour.
- Remove the long sausage rolls and cut to your preferred size. (You should be able to get up to 12 sausage rolls out of this amount of filling and pastry depending on their size).
- Place them into the centre of the oven and bake for 25-30 minutes or until the pastry is crisp and golden and the filling cooked through. (Please note, if you want to cook larger sausage rolls you may wish to reduce the temperature slightly and extend the cooking time to ensure the filling is hot).
Nutrition
Calories: 320.02kcal | Carbohydrates: 30.32g | Protein: 4.88g | Fat: 20.3g | Saturated Fat: 7.03g | Sodium: 193.5mg | Potassium: 189.72mg | Fiber: 1.32g | Sugar: 1.32g | Vitamin A: 14.22IU | Vitamin C: 7.26mg | Calcium: 25.39mg | Iron: 1.7mg