Sausage rolls will always be über-cool, no matter what anyone says. They're always the first to be nabbed at morning tea, classily dressed-up with a generous splurt of store-bought tomato sauce... crispy, juicy little taste bombs.
No animals were harmed in the making of these beauties, but I have to say I massacred a few plants. But happily, the result is utterly delish. You can either make little mini rolls for a party or finger-food, or serve them larger like this as part of a meal with potatoes and salad or veges. Not a sausage, a snausage!
PREP 30 minutes, plus 20 minutes to chill
COOK 45 minutes
SERVES 4 as a meal, 8 as a snack
¹⁄³ cup each brown lentils and French green lentils (or ²⁄³ cup brown lentils), rinsed
3 cups vegetable or chicken-style stock (or use stock powder and water)
1 large onion, roughly chopped
2 stalks celery, roughly chopped
1 large carrot, peeled and roughly chopped
200g Portobello or shiitake mushrooms (or a mixture)
4 cloves garlic, crushed
3 tbsp extra virgin olive oil
3 tbsp tomato paste
½ cup walnuts, whizzed to a crumb
2 tsp vegetable or chicken-style stock powder
½ tsp fennel seeds
½ tsp cumin seeds
2 tsp soy sauce or tamari
1 tsp paprika
½ tsp curry powder
½ tsp finely ground black pepper
¼ cup plain flour
350g rolled dairy-free flaky puff pastry
¼ cup canned chickpea liquid (aquafaba)
1 tbsp sesame or poppy seeds
TO MAKE IT GLUTEN-FREE
Use GF flour, pastry, stock and soy sauce.
To make the filling, simmer the lentils in the stock until just tender — about 25 minutes. Drain and set aside.
Place the onion, celery, carrot, mushrooms and garlic in a food processor and pulse until chopped quite finely but not mushy.
Heat the oil in a frying pan over a medium heat. Add the chopped veges and cook, stirring, for 15–20 minutes, until they have reduced right down to a soft golden mush.
Add the drained lentils and remaining filling ingredients except the flour, and stir to combine. Cook for another 5 minutes or so over a medium heat. If it seems a little dry, add more tomato paste and a little water and cook a bit more.
Add the flour and stir through. Remove from the heat and leave to cool down to room temperature (or put in a bowl in the fridge to speed it up).
Line a large baking tray with baking paper.
To assemble, lay the pastry sheet/s out on a clean floured benchtop (or roll your own to about 5mm thick). Arrange the cooled filling in a neat log (about 6cm wide) lengthways down the middle. Fold up both sides of the pastry snugly (you might have a big overlap, but that’s okay — pastry is yum). Brush a little water on both parts where the pastry joins. Place seam-side down on the lined baking tray and refrigerate for 20 minutes or so to firm up.
Preheat the oven to 180°C fan-bake (190°C regular bake).
Slice the chilled log into hearty chunks using a bread knife and a light sawing motion. Brush the rolls all over with the aquafaba and prick the tops a couple of times with a knife. Sprinkle with sesame or poppy seeds.
Bake in the lower half of the oven for around 45 minutes, or until the pastry is dark golden brown
and puffy. Serve with a dollop of tomato sauce, relish or chutney.
Extracted from Supergood by Chelsea Winter, published by Random House NZ, RRP $50.00. Text © Chelsea Winter 2020. Photography © Tam West 2020
Creamy, richly flavoured lentil curry softly spooned on top of the most golden, crispy potatoes — pure comfort food that’s also good for you.
An extra tasty roast that the whole family will love.
A dairy-free and gluten-free tart that's full of flavour.
This dessert ticks all our flavour boxes.
These chickpeas have had their fair share of Insta fame for a multitude of reasons.
There is, I have to confess, no need to put the vodka in the blackberry compote that accompanies these, but it does add to the sense of occasion.
A pleasure to make, this cake is joyous served with a cup of tea.
With cocktail sauce, avo, tomatoes & crispy pancetta crumbs.
A simple pasta dish that you can whip up in minutes from Claudia Roden's Med.
Enjoy this aromatic Arabian rice as a side dish for a delicious dinner.
If you thought that risotto was about slaving over a hot stove, drizzling stock into a pan over the course of an hour, think again. This risotto is quick, easy and satisfying. Plus you can fry whatever vegetable is in season to put on the top. Making risotto just became an easy choice.
With red pesto-layered filo, Cheddar and cottage cheese.