My take on the traditional sausage roll, although there is not a lot that is traditional about these. A miso mushroom filling wrapped in a puffy pastry coat, they are the perfect addition to your summer picnic hamper. Easy to make a day ahead and can be served hot or cold.
- 300g Mushrooms (button or cup work well)
- 1 tbsp Tomato Puree
- 2 tsp Garlic, minced
- 2 tsp Miso Paste
- 1/2 block of jus roll puff pastry
- 5 tbsp Oat Milk
- 2 tbsp Black or White Sesame Seeds
- Preheat the oven to 180 degrees.
- Start by washing your mushrooms then placing them in a food processor and pulsing until they are finely chopped. You may need to to this in batches to ensure all the mushrooms are pulsed evenly.
- In a large frying pan, sauté the mushrooms in knob of butter or splash of olive oil for about 5 mins until soft and the water is starting to evapourate.
- Add in the tomato puree, garlic and miso paste and mix to fully incorporate into the mushrooms. Cook for a further 3-4 mins.
- In the meantime, flour a clean work surface and roll out the puff pastry into a long rectangle. Approx 40x15cm.
- Using a slotted spoon (to drain any excess water from the mushrooms), spoon the mushrooms mix evenly along one side of the pastry – leaving a 2cm gap from the edge.
- Brush the oat milk along the edges of the pastry. And fold the pastry over the mushroom filling – taking the larger edge over to the smaller edge. Carefully run your hands along the mushroom mix making sure to push out any air bubbles.
- Using a fork, press down the edges of the pastry to crimp them together.
- Using a sharp knife, slice into smaller rolls and place on a baking sheet.
- Brush each roll with the remaining oat milk before sprinkling with a few sesame seeds.
- Bake in the oven for 20-25 mins or until the rolls are golden brown and crispy.