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Christmas Savoury Roulade

Sally Thompson

Vegan baking

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Ingredients

  1. 1 Sheet of Jus Rol Puff Pastry
  2. Filling:
  3. 1 – 2 Packs of Stuffing Mix (a flavour of your choice – I use Sainsbury’s Taste the Difference Chestnut, Cranberry and Orange)
  4. 2 Linda McCartney Rosemary and Red Onion Sausages, cooked and diced
  5. Approx. 8 chopped Pre-cooked Chestnuts (I use Merchant Gourmet)
  6. Approx. 4 chopped and lightly fried Chestnut Mushrooms
  7. Additional Seasonings (to suit your taste)

Perfect with your Christmas dinner and gravy, or as a cold slice as part of a family buffet with Christmas spiced chutney.

Preparation

Serves 4 – 6

Soak the stuffing mix, precooked chestnuts and precooked sausages for 15 minutes. Leave to cool or place in the fridge overnight.

When preparing to cook, preheat the oven to 200C.

Method

  • Place the filling in a line down the centre of the unrolled puff pastry sheet.
  • Wrap the pastry around the filling and seal.
  • Slice some diagonal lines along the top of the pastry and brush with a small amount of oil.
  • Place in the oven and cook for approximately 40 minutes, or until golden brown and the pastry has cooked through.
  • Leave to cool and serve at a family buffet with Christmas chutney, or serve with your Christmas dinner covered in gravy. Yum!

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