For my final post of 2014 I will finally manage to put up one of my all time favourite recipes, chestnut sausage rolls. I hope everyone had a fantastic Christmas and had lots of wonderful vegetarian Christmas food. These are a Christmas staple in our house and I now make many variations (including my chestnut red wine en croute). I was busy making these on Christmas eve for all of my family. They are incredibly simple to make and a real crowd pleaser. I made over one hundred (I think, it was four years ago now) for my sister’s wedding which all went, we even had to keep on cooking more as they were so popular. They will make a great nibbles for New Years party’s.
The original recipe came from Rose Elliot’s Vegetarian Christmas but we have adapted it over the years. The filling should be quite thick when finished, I am stating this as over the past year or two the chestnut purée that I normally use has been watered down and requires either cooking the chestnut purée in order to reduce the water content or add additional bread crumbs to absorb the water.
This recipe can be made gluten free by using gluten free breadcrumbs or ground nuts instead of whole wheat bread and gluten free pastry. They can also be vegan if you cook the onion in olive oil and don’t egg wash them.
Chestnut Sausage Rolls
- 1 can chestnut puree
- 100g wholewheat bread crumbs
- 1 small onion
- 1tbsp soy sauce
- juice of 1/2 a lemon
- 1/2 tsp ground cinnamon
- 1/2 tsp cayenne pepper
- 2 sheets ready rolled puff pastry
- salt and pepper to taste
- 1 egg for egg wash
- Pre-heat the oven to 180C. Line two baking trays with parchment.
- Chop the onion finely and cook gently in a frying pan in olive oil (or butter) until soft. Add the chestnut purée, lemon juice, soy sauce, cinnamon, cayenne pepper and bread crumbs, mix well. At this point if it looks very runny either cook further to reduce the water content or add more bread crumbs, nb it will get firmer as it cools.
- Roll out the pastry sheets, place the mixture in a line along the pastry about 1 inch thick, fold over the pastry and seal with water. Cut of the large roll and repeat until both sheets have been used. Then cut the long sausage rolls into your preferred size, I do mine about 1.5 inches long.
- Egg wash the sausage rolls, sprinkle with salt and prick with a fork. Place in the oven and cook for 20-25 minutes until the pastry is golden.
Enjoy! H x