SQUASHAGE ROLLS
Ingredients
2 tablespoons rapeseed oil 2 medium onions, peeled and diced
2 cloves garlic, peeled and finely chopped
½ red pepper, cut into small dice 1 butternut squash, peeled, seeds removed and diced (approximately 350g)
2 medium carrots, peeled and diced
2 medium potatoes, peeled and diced (about 350g)
50g sundried tomatoes, finely chopped
½ teaspoon chilli flakes 1 tablespoon dried mixed herbs 75g walnut pieces
320g pack ready-rolled puff pastry Splash soya milk 2 teaspoons sesame seeds
Sea salt, freshly ground black pepper, white pepper
Method
Preheat the oven to 220˚C. Put the oil in a large roasting tin and spread all the vegetables in an even layer.
Season with the chillies and herbs and plenty of sea salt and black pepper. Roast for approximately 30 minutes or until the vegetables are soft. Toast the walnuts for about five minutes, keeping a keen eye on them as they burn easily.
Chop the nuts (not too finely) and add to the vegetables.
With a potato masher or fork, mash the vegetable mixture – it doesn’t need to be exceptionally smooth, a few small lumps are fine.
Taste and season with more sea salt if needed and some white pepper. Set the mixture aside to cool.
When the mixture is cool, lay the pastry sheet out and cut in half lengthways.
Divide the mixture in half and fill the two pastry sheets with a long sausage down the middle of each.
If there is mixture left over, reserve for later – it is delicious in a sandwich or on toast.
Brush one edge of each sheet with soya milk and roll up, keeping the seam underneath.
Brush the sausage with soya milk and sprinkle with sesame seeds.
Cut each sausage into 12 and put on a lightly greased baking sheet (you’ll probably need two sheets or cook in two batches). Bake for 10-15 minutes until crisp and golden brown.
Transfer to a cooling rack. Serve hot or cold.