This is a great recipe to have on hand when you need some nibbly bits as a treat for a picnic, buffet or popping in a lunch box. They’re beautiful served on their own with a dollop of chutney or mustard, and delicious hot or cold.
The inspiration for these lovely little morsels came from the lads at The Happy Pear Check out their YouTube channel for some amazing vegan recipes. I stumbled across their videos really early on in my switch to a plant based diet, and I’m so glad I did.
The recipe does involve light puff pastry (shop bought, as I don’t have the time or inclination to make it from scratch) but they’re intended as a treat rather than an every day staple, and the recipe makes 16 little rolls which come in at around 125 calories each.
The majority of shop bought puff pastry you find in the supermarket is vegan. I used Jus Rol here.
– 1 tin of butterbeans, drained
– 100g cashew nuts, soaked in boiling water for 20 minutes and drained
– 3 tbsp ground flax seeds (available in most supermarkets)
– 3 garlic cloves, chopped
– 1 tbsp wholegrain mustard
– 1 tbsp tomato ketchup
– 1 tsp smoked paprika
– 1 tbsp dried sage
– 1 tsp onion granules
– 1/2 tsp ground black pepper
– 1 tsp sea salt flakes (a good pinch if using fine salt)
-1 package of ready rolled light puff pastry
– A little plant milk/oil
Preheat your oven to 200ºc (190ºc fan).
Place all the ingredients, except the water, pastry and milk into the goblet of a food processor and blitz. Whilst the processor is running, pour in enough water until the mixture forms a soft paste (see below). Taste the mix and decide if you need any more seasoning.
Unroll the sheet of pastry, keeping it on the greaseproof paper (you can use this to bake the finished rolls on. Cut the pastry in half lengthwise and arrange half the filling mix along the long edge of each piece of pastry. Using your fingers, dab a little water along the opposite edge. Then, taking the filled side of the pastry edge, roll it over so that the dampened pastry edge overlaps to create a seal.
With the sealed edge underneath, take a sharp knife and cut each log into 8 portions. Arrange on a baking sheet and brush the tops with a little plant milk or vegetable oil.
Bake for 20 – 25 minutes, or until the pastry is golden.