Chestnut Sausage Rolls
225g/8oz pastry (recipe is for flaky pastry, but I’ve used/made flaky, puff and short crust too)
1 x 250g/8oz Chestnut Puree
1 small onion, grated
1 garlic clove, crushed
1 tblsp lemon juice
1 tblsp soy sauce
100g/4oz soft whole-wheat breadcrumbs
Good pinch of chili powder
Oven 190C/375F/Gas 5
Recipe makes approx 48 small party sausage rolls – adjust amounts and size of sausage rolls if needed.
Mix together the chestnut puree, onion, garlic, lemon juice, soy sauce, breadcrumbs and chili powder. Leave the mixture for a few minutes for the breadcrumbs to thicken it a little. Add more breadcrumbs if needed to allow you roll into sausages.
On lightly floured board, roll pastry quite thinly, then cut into long strips about 2 inches wide. Roll pieces of the puree mixture into sausages about the width of a slim little finger and the length of the pastry strips, and then lay on the pastry strips. Dampen the edges of the pastry with cold water then roll around the filling, pressing edges together. Prick the pastry with a fork and cut into 2.5cm/1 inch lengths and place seam side down on a baking sheet. Bake for about 10 minutes, or until the pastry is golden brown and crisp.