Michael
October 9th, 2004, 07:21 PM
Mini Chestnut “Sausage Rolls” by http://www.vegcooking.com
Category: Appetizers
This recipe is suitable for a: vegetarian/vegan diet.
Ingredients:
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18 oz. can unsweetended chestnut puree
1 small onion, grated
1 clove of garlic ,crushed
1 Tbsp. lemon juice
1 Tbsp. soy sauce
1/2 cup soft whole wheart bread crumbs
pinch of chili poweder
8 oz. frozen vegan flaky pastry
Instructions:
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To make the filling, mix together chestnut purée, onion, garlic, lemon juice, soy sauce, bread crumbs, and chili powder. Let stand for a few minutes to allow it to thicken. Set oven to 375 degrees F. On a lightly floured board, roll the pastry out thinly and cut into long strips about 2 inches wide. Roll balls of the chestnut mixture into “sausages” about the width of a pencil. Dampen the edges of the pastry with cold water, then roll them around the chestnut mixture, pressing the edges together. Prick the pastry with a fork, then cut into 1-inch lengths and place on a baking sheet, seam side down. Bake for about 10 minutes or until the pastry is golden brown and crisp. Makes 48 rolls.
Additional comments:
-----------------------------------------------------
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.
Category: Appetizers
This recipe is suitable for a: vegetarian/vegan diet.
Ingredients:
-----------------------------------------------------
18 oz. can unsweetended chestnut puree
1 small onion, grated
1 clove of garlic ,crushed
1 Tbsp. lemon juice
1 Tbsp. soy sauce
1/2 cup soft whole wheart bread crumbs
pinch of chili poweder
8 oz. frozen vegan flaky pastry
Instructions:
-----------------------------------------------------
To make the filling, mix together chestnut purée, onion, garlic, lemon juice, soy sauce, bread crumbs, and chili powder. Let stand for a few minutes to allow it to thicken. Set oven to 375 degrees F. On a lightly floured board, roll the pastry out thinly and cut into long strips about 2 inches wide. Roll balls of the chestnut mixture into “sausages” about the width of a pencil. Dampen the edges of the pastry with cold water, then roll them around the chestnut mixture, pressing the edges together. Prick the pastry with a fork, then cut into 1-inch lengths and place on a baking sheet, seam side down. Bake for about 10 minutes or until the pastry is golden brown and crisp. Makes 48 rolls.
Additional comments:
-----------------------------------------------------
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.