Attempt our flavourful vegetarian sausage rolls, filled with mushrooms, chestnuts, leeks and cheese. They're good for a picnic or served with salad for lunch

• Preparation and cooking time
  • Prep:20 minutes
  • Cook dinner:50 minutes
• Simple
• Makes 8

• Vegetarian

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Components

• 200g chestnut mushrooms
• 3 tbsp olive oil
• 2 leeks, finely chopped
• 2 massive garlic cloves, crushed
• 1 tbsp sage, finely chopped
• 1 tbsp brown rice miso
• 2 tsp Dijon mustard
• 30g chestnuts, very finely chopped
• 60g mature cheddar, grated
• 70g recent white breadcrumbs
• 1 x 320g sheet prepared rolled all butter puff pastry
• 1 medium egg, mild overwhelmed to glaze

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Technique

• STEP 1

  Put the mushrooms in a meals processor and pulse till they're very finely chopped.

• STEP 2

  Put half the olive oil in a big frying pan and add the leeks together with a pinch of salt. Fry gently for 15 minutes or till softened and golden brown. Scrape the leeks out of the pan and right into a bowl. Warmth the remaining oil within the pan and fry the mushrooms for 10 minutes over a medium warmth. Add the garlic, sage, miso and mustard and fry for one more minute, then depart to chill barely.

• STEP 3

  Warmth the oven to 200C/180C fan/gasoline 6. Mix the mushroom combination with the leeks in a bowl, add the chestnuts, cheese and breadcrumbs. Season calmly to style (the miso and leeks will add salt, so don’t add an excessive amount of) and work every part collectively till you’ve a barely stodgy combination.

• STEP 4

  Unravel the puff pastry on a floured floor, then roll out so one aspect measures about 40cm. Push the mushroom combination down the centre of the pastry. Deliver the pastry across the combination and seal the perimeters with a fork, then reduce into 8 items. Lay on a lined baking sheet and brush every one with the overwhelmed egg. Bake within the oven for 25-30 minutes till deep, golden brown. Permit to chill a little bit earlier than consuming.