Winter Walnut and Mushroom Rolls

[Guest guest]

1 small onion, finely chopped

125g/4oz mushrooms finely chopped

25g/1oz walnuts, finely chopped

8ml/½tbsp groundnut oil

25g/1oz wholemeal breadcrumbs

1 free range egg, lightly beaten or 1 tbsp soy flour mixed with 2

tbsp water *

1tbsp fresh parsley, chopped

225g/8oz puff pastry (thawed if frozen)

Salt and freshly ground black pepper

Flour for rolling out pastry

 

Preheat oven to 220C/425F/Gas7

 

1. Heat the oil in a frying pan and gently cook the onion, mushrooms

and walnuts over a low heat for about 5 minutes until soft.

 

2. Transfer to a bowl, mix in the breadcrumbs, parsley, seasoning and

about ½ the beaten egg or soy flour mixture to bind*. Allow the

mixture to cool.

 

3. Roll out the pastry into an oblong about 15 x 45 cm (6 " x 18 " ).

With a sharp knife, divide into two long strips each 7.5cm (3 " ) wide.

 

4. Place the filling mixture into a piping bag with a large plain

nozzle and pipe the filling down the centre of each long strip of

pastry.

 

5. Brush one long edge on each strip with egg or soy flour mixture*

and fold over the filling. Press the edges down and make a pattern

with a fork if you wish.

 

6. Cut into the size required (about 6 from each strip). Place on

baking sheet, brush with beaten egg or soy flour mixture and make one

or two slits on the top of each roll. Bake in preheated oven for

about 10 minutes until risen and golden.

 

7. Serve warm

 

Note These rolls can be frozen either before or after cooking. They

should be thawed thoroughly before cooking or reheating.

 

Can be Vegan*

 

Makes 12