Winter Walnut and Mushroom Rolls

Winter Walnut and Mushroom Rolls

Can be Vegan*

Makes 12

Ingredients:

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 soya 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

Method:

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 soya 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 soya 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 soya 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 - and don't let the meat eaters eat them all!!!!!!

Note These rolls can be frozen either before or after cooking. They should be thawed thoroughly before cooking or reheating.

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