Wednesday, January 27, 2010
Vegetarian Sausage Rolls
Australia Day! One of my favorite days, mainly because it involves lots of beer drinking, pool bathing, triple J listening and spa water splashing. But also because it involves pretty good food. Australians have a pretty big obsession with lamb; lamb chops, lamb sausages, lamb anything. To tell you the truth, i'm pretty sick of lamb! And I know its hardly Australian to make vegetarian sausage rolls on Australia day but they are just SO good. They are so hearty they kind of taste meaty anyway. The boys even liked them which was great since i know too many boys that nearly throw up at the mention of anything vegetarian. Bourke st Bakery in Sydney's Surry Hills makes the most delicious sausage rolls, vegetarian and not, and I looked absolutely everywhere for the recipe but couldn't find it! So these are an improvised version.
The herbs are one of the stars in these crispy rolls. It's really important to use fresh ones and not the dried kind from a bottle. Fresh makes all the difference in pretty much any situation anyway. The mint really lifts the flavor into the summery stratosphere. Perfect washed down with something cold and beer-like and followed by a little sweet, sugary puff of a cupcake courtesy of my friend Nivo.
Vegetarian Sausage Rolls:
2 slices fresh wholemeal bread
400g tin chickpeas-rinsed and drained
1 zucchini (about 500g weight)
1 medium sized carrot
2 chopped cloves of garlic
0.5 cup cashew nuts
1 cup quick oats
0.75 cup chopped fresh herbs (I used sweet basil, flat leaf parsley and mint)
4 spring onions-finely sliced
150g grated haloumi cheese - or any cheese of your taste, goats might be nice
1 egg lightly beaten
salt and pepper
4 sheets (approx) frozen puff pastry
1 egg (extra for brushing) lightly beaten
Defrost pastry in packet. Preheat oven to 200 degrees C (fan forced). Process bread, chickpeas, zucchini, carrot, garlic and cashew nuts in food processor until very finely chopped. Place in a large bowl. Add oats, mixed herbs, spring onions, cheese, egg, salt and pepper and mix with a wooden spoon until well combined. Let mixture sit for 30-40 minutes in the fridge. Cut each sheet of pastry in half (as you need it or pastry will dry out). With the long edge in front of you, place one eighth of the mixture along the long edge of this half sheet in a log shape. Brush the Farthest side of the pastry with the beaten egg. Carefully roll up the pastry enclosing the mixture. Gently cut each long roll into 4 equal parts. Make sure the pastry seam is pressed together and place on a parchment lined baking tray leaving 2 cm between each roll. With a knife make three scores on the top of each roll and brush with beaten egg. Decorate with pumpkin seeds or sesame seeds (or whatever you like!). Bake in the oven for 20 minutes. Reduce heat to 150 degrees C and bake until the rolls are golden brown. Makes 32 vegetarian rolls.