Recipe: Snausage Rolls by Chelsea Winter
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