Page 47 - Vegan Food & Living (February 2020)

Mushroom and thyme rolls

By National Trust (www.nationaltrust.org.uk)
Makes 6 | Prep 20 mins | Cook 30-35 mins | Calories 475 (per roll)
150g (1 cup, chopped) white onion 1 For the filling, place the onion and 7 Lay the pastry sheet onto a bench
2 garlic cloves garlic into a food processor and blitz and cut in half lengthways.
until very finely chopped. Remove
300g (3 cups) mushrooms 8 Place half of the filling in a strip along
and place into a bowl. one half of the pastry – keep the mix
400g (2 cups) chickpeas, drained
2 Place the mushrooms into the food as even as possible all the way along.
(keep the water)
processor and blitz until very finely 9 Fold one half of the pastry over the
150g (1 cup) ground polenta chopped. Remove and place into the filling, and wet the edge with a little
a good pinch of salt bowl with the onions and garlic. water. Fold over the other half of
5g ground black pepper 3 Place the drained chickpeas into the pastry and press down to seal.
10g (¼ cup) dried thyme the food processor and blitz until Repeat with the other half of the
roughly chopped, but some texture mix and pastry.
300g sheet of vegan puff pastry
remains. Add them to the bowl with 10 Cut into six even rolls, place onto a
the mushrooms. lined tray and score the tops with
4 Add the polenta, salt and pepper a knife. Brush the tops with the
and mix thoroughly. chickpea water.

5 Add the dried thyme to the mixture 11 Place in the oven for 30-35 minutes
and combine. until golden and risen.
20.4g 5g 0.36g 2.6g 11g
6 For the pastry, preheat the oven to
Total fat Saturates Salt Sugar Protein
170°C/Gas Mark 3.
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