I am a big fan of chestnuts in cooking at the moment. I've been sneaking it into both sweet and savoury dishes. It adds a deep nutty flavour to savoury meals and makes a great meat substitute. For sweet snacks when chestnut is puréed is creates a smooth creamy base for a truffle or chocolate.
In this recipe chestnut combined with mushroom makes the perfect meat substitute for a sausage roll filling. I have also used gluten free vegan pastry.
You will need:
Jus-Rol ready rolled gluten free puff pastry sheet (280g)
250g Chestnut mushrooms, 200g Chestnut purée, 1 white onion diced, 3 garlic cloves, 4 tbsp gluten free oats, 3 tsp of sage, 3 tsp of thyme, 1 tbsp of lemon juice, salt and pepper for seasoning.
Method:
slow fry the diced onion in olive oil, once the onion is soft add in the sliced mushrooms
add in the crushed and diced garlic cloves and the other herbs.
fry on a medium - low heat until mushrooms are soft then add in chestnut purée and oats.
add in salt and pepper and take off the heat and let mix cool then add a squeeze of lemon juice.
once the mixture is cool, shape in a line along the sheet of puff pastry and wrap the pastry around the filling.
bake in a preheated oven for 20 mins at Gas mark 7, 200-220 C
