chestnut and cranberry rolls
Recipe from Easy Vegan Bible by Katy Beskow (Quadrille, £22) Photography © Luke Albert.
One bite of these festive rolls, and you’ll step right into the holiday season! Serve either hot or cold, as an alternative to vegan sausage rolls, with a small bowl of five-spice cranberry sauce for dipping.
1 tbsp sunflower oil, plus 2 tsp for brushing
1 small onion, diced
1 tsp dried sage
180g (1 cup) vacuum-packed roasted chestnuts, finely chopped
4 sheets of filo pastry (ensure dairy-free)
4 tsp cranberry sauce
generous pinch each of sea salt and black pepper
Use the pastry sheets straight from the pack, as they will dry out quickly if left without moisture from the other sheets, or cover with a clean, damp cloth.
Preheat the oven to 200°C/400°F/gas mark 6 and line two baking trays with baking parchment.
Heat the 1 tablespoon sunflower oil in a large pan, then add the onion and dried sage. Cook for 2–3 minutes, stirring frequently, until the onion starts to soften.
Add the chopped chestnuts then cook for another 2 minutes. Season with sea salt and black pepper, then remove from the heat.
Lay out one sheet of the filo pastry on a clean, flat surface. Use a pastry brush to sweep over a little sunflower oil, and place over a second sheet of filo pastry.
Spoon 2 teaspoons cranberry sauce in a straight line 4cm (11⁄2in) from the top of the pastry. Spoon half of the chestnut mixture over the cranberry sauce. Roll the pastry to form a log shape, tightly to secure the filling.
Use a sharp knife to cut the roll into 6 even pieces, then place on a baking tray. Brush the tops with a little sunflower oil. Repeat with the remaining 2 pastry sheets, cranberry sauce and chestnut filling.
Bake in the oven for 25 minutes until golden and crisp.
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