1medium( 170g/ .60z) brown onionfinely chopped. Yields 1¼ cups
150g/ 6.4 oz of chestnut mushroomswiped clean then roughly chopped. Yields 1 cup once chopped.
1tbspof fresh thyme leaves
2tbspfinely chopped fresh rosemary
250g/ 1½ cups cooked Puy lentils
180g/ 1 cup of cooked roasted chestnutsroughly chopped
150ml½ cup + 2 tbsp of freshly boiled water
2heaped tbspred currant jelly
½tspcracked black pepper
1 ½tspsea salt plus more for topping the pastry
40g/ ⅓ of a cup of fine dried breadcrumbswhite or wholewheat is fine
2 x320g/ 12" x 10" sheets of chilled all-butter puff pastrycut each sheet in half lengthways
1 or 2tspsesame seedsoptional
Preheat the oven to 180C fan/356F, 200C/392F conventional oven.Line 4 baking trays with parchment paper.If you don't have 4 trays you can do this in two stages. So line two baking trays cook the sausage rolls and then repeat.
To Make The Filling
Heat a tablespoon of olive oil in a large saute pan over medium heat.Add the chopped onion and cook until translucent and springy about 10 minutes. Add the mushrooms and one tablespoon of butter and cook for another 5 minutes or until the mushrooms release their juices. Now add the thyme, rosemary, garlic, salt and pepper and cook for about 2 minutes.
In a small jug mix the hot water and one teaspoon of vegetable bouillon. You can use half a stock cube if you prefer.Add the lentils and the chestnuts to the mushrooms then stir in the vegetable stock and the red currant jelly. Cook over a low to medium heat until the juices evaporate.Once the juices have evaporated stir in the breadcrumbs. Check the seasoning now. You may need to add more salt depending on the stock you use.Set the filling aside to cool.
Once the filling has cooled unroll both sheets of the pastry.Cut the pastry in half lengthways, you should have four rectangles.
Divide the filling into four then place the filling along each strip of pastry and shape into long sausages, leaving more room on one side.Fold the pastry over the filling, wrapping the filling in the pastry. Brush the edges of the pastry with milk then seal the edges with a fork.Place the rolls in the fridge to chill for 20 minutes.
After 20 minutes take the sausage rolls out of the fridge and place on two baking trays lined with baking paper. Cut the sausage rolls into small rolls, one long sausage roll will yield 8 small sausage rolls.Using a sharp knife make a couple of slits in each sausage roll. Sprinkle a small pinch of sesame seeds and a little sea salt on each sausage roll.Bake in the oven for 30 to 35 minutes.
The sausage rolls should be a deep golden brown colour and the pastry should be crisp when they are done.Remove from the oven and leave to cool slightly on a wire tray.Repeat with the remaining sausage rolls.
Serve warm with good quality tomato ketchup or a little English mustard.
Quantity - One roll of puff pastry will yield 16 sausage rolls. Two rolls will yield 32. The filling listed is enough to fill two rolls of pastry. You can easily halve the quantities listed to make 16.
Pastry - All-butter puff pastry will give you the best results, I have also made this with non-butter pastry and the results were very good too. Each sheet of pre-rolled pastry measured in at 12" x 10" (30cm x 25cm) once rolled out. Each sheet weighs approx 320g. I used two of these. Each sheet is then cut into two before being filled. So you should have four rectangles.
Filling - Make sure the filling has cooled before you place in on the pastry. If the filling is too hot, it will heat up the pastry and it will be harder to work with.
Lentils - Puy lentils give the best results for this, I used a pack of pre-cooked puy lentils. You can cook your own if you wish. I would do this the day before to save time.
Chestnuts - I used a packet of pre-cooked chestnuts for these sausage rolls. If you can't get chestnuts then walnuts are a good substitute.
Pro Tip - Dip the fork into the milk then press the fork down on the edges to seal the pastry. The milk on the fork will stop it from sticking to the pastry.
Egg wash - Be generous with the eggwash, I brush the underneath of the sausage rolls as well. This gives the sausage rolls a beautiful golden colour.
Don't forget to make the slashes in the pastry, this will let any steam from the filling escape and avoid a soggy pastry.
You can make these big or small it's up to you. If we're having these for a party I will cut them smaller, into 16 pieces per roll which will yield 32 pieces all together. If I'm making these for lunch then I'll cut them into larger sausage rolls. Then I'll have 8 per roll of pastry.
Can I make these Vegan? Yes, swap the butter for olive oil, use vegan puff pastry and in place of the egg wash try a vegan eggwash, try 2 tablespoons of non-dairy milk mixed with 1 tablespoon of maple syrup then brushed over the pastry.
Can I freeze these? Yes, freeze them when they are filled and cut into individual rolls. Place them on baking trays, place the trays in the freezer for a couple of hours, then when they are frozen take them off the trays and place in labelled freezer bags. Freeze for up to 3 months, defrost and brush with egg wash before baking.
Nutritional Information - is calculated using an online nutrition tool and is approximate. Calories are per sausage roll.
Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy, I recommend weighing all ingredients if possible.