This will have your mouth watering and will make a delightful vegan snack to tie over hunger pangs until Christmas dinner
Makes 12
1 small onion, finely chopped
125g mushrooms, finely chopped
125g pitted dates, finely chopped
25g walnuts, finely chopped
1 large apple, grated
½tbsp walnut oil
25g breadcrumbs
egg replacer (or 25g/1oz/1 tbsp soya flour)
2 tbsp water
225g (8oz) puff pastry (pre-prepared)
8g fresh parsley, chopped
8g fresh basil, chopped
salt and pepper
flour for rolling pastry
Preheat oven to 220C/425F/Gas7
1 Gently fry the onion, dates, apple, mushrooms and walnuts for about 7 minutes. Stir occasionally to ensure the walnuts don’t burn.
2 Mix the egg replacer or soya flour and water together in a bowl.
3 Pour the onion, mushrooms and walnuts into another bowl, mix in half the egg replacer mixture plus the breadcrumbs, parsley, basil, salt and pepper. Leave to cool.
4 Roll out the pastry into a 15cm wide by 45cm long piece. Cut in half to make two long strips.
5 Place a small line of the mushroom and walnut mixture down the centre of each piece of pastry.
6 Use some of the soya flour and water mix to brush one side of each pastry strip. Fold over the filling and press the edges together.
7 Cut each strip into 6 small pieces. Place these on a baking sheet and brush with the soya flour and water mix.
8 Use a knife to make a couple of small slits on the top of each roll. Bake in the oven for about 10 minutes until risen and golden.
You can always cheat and buy in some vegan sausage rolls to pop in the oven.
