Not Sausage Roll
- For the Pastry:
- (You can also use ready-made puff pastry – a 320 g packet will make 8 small rolls.)
- 390 g plain (all-purpose) flour, plus extra for dusting
- 1 teaspoon curry powder
- 240 g cold vegan butter
- 180 ml cold water
- 1 teaspoon apple cider vinegar For the Filling:
- 100 g walnuts
- 4 sprigs of thyme, leaves picked olive oil, for frying
- 1 large yellow onion, sliced
- 1 garlic clove, chopped
- 300 g chestnut mushrooms, chopped
- 280 g tinned black beans, drained and rinsed
- 2 tablespoons tamari or soy sauce
- 1 tablespoon Dijon mustard
- 3 tablespoons rolled oats
- vegan butter, melted, for brushing
- sesame seeds, for sprinkling
- salt and pepper, to taste To Serve:
- tomato ketchup
- If you are using store bought pastry, then skip this first step. If you are making your own pastry, add the flour and curry powder to a large bowl. Chop the butter into small pieces and add to the flour mixture (you can grate the butter into the flour, if you wish). Use your fingers to rub the butter into the flour until well combined and crumbly in texture.
- Add the water and vinegar and mix to bring the dough together into a smooth ball. Cover the bowl with cling film (plastic wrap) and place in the fridge to rest for 30 minutes.
- While the dough is resting, make the filling. First blitz the walnuts and thyme in a food processor (make sure they still have a bit of bite).
- Heat some olive oil in a medium saucepan, then fry the onion, garlic and mushrooms until the onion is translucent (a good 5 minutes). Add the blitzed walnuts and thyme, and fry for another 5 minutes.
- Add the black beans, tamari/soy sauce, mustard, and salt and pepper. Remove from the heat and transfer to a bowl to cool.
- Once cooled, add the oats and mash the mixture with your hands until you have a sticky consistency that holds together nicely.
- Now to make the rolls. Place the dough on a clean floured surface, roll out to a rectangle measuring about 50 x 25 cm (20 x 10 in) and trim the edges.
- Brush the pastry lightly all over with melted butter, then arrange the filling along 50 cm (20 in) of the pastry, just off the centre. Fold the pastry over and use a fork to press the edges together.
- Slice into 8 individual rolls using a sharp knife, then chill in the fridge for at least 30 minutes. The rolls will keep chilled for up to 24 hours, so are perfect to make ahead!
- Preheat the oven to 220° (430°F/gas 8) and arrange the rolls on a large baking tray (pan) lined with baking parchment.
- Brush the rolls with more butter, sprinkle with a few pinches of sesame seeds and bake for 20 minutes. Remove the rolls from the oven, brush with more butter and cook for a further 10 minutes, or until golden brown.
- Once the rolls are ready, leave to cool on a wire rack and serve warm with mustard, tomato ketchup and piccalilli.