Chickpea "Sausage" Roll
Puff Pastry
Ingredients
300g frozen salted butter
350g plain flour
Iced cold water – approx 8-12 tbsp
½ tsp of lemon juice
1 egg beaten (for glazing)
Sesame seeds (optional)
Method
Grate 100g of frozen butter
Place 350g of the plain flour along with 100g of grated frozen butter into a food processor, and pulse until it resembles fine breadcrumbs
Add the lemon juice and pulse a couple of times
Add 1 tbsp of cold water at a time till the dough comes together ‘roughly’ (this only takes a few pulses) be careful not to over process it
Tip out onto a piece of parchment paper and squeeze it together
Place another piece of parchment paper on top and roll the dough out into a large rectangle approx. 15 cm x 30 cm
Place another 100 grams of frozen butter evenly over the bottom third of the pastry
Rotate the pastry 90 degrees and fold the buttery third of the pastry towards the middle and the other third of the pastry over it so the butter is totally encased
Roll out to another long rectangle, being careful not to squeeze out the butter and repeat the step again, grating more butter on to the bottom third and then folding
You will have used up all the butter by this stage
Repeat the 90 degrees rotation and folding a further 3 times without butter
Put the dough, which is now a thick small rectangle, into the fridge covered with clingfilm
Let it rest for at least 15 min
Chickpea “Sausage” Roll
Ingredients
1 tin of chickpeas mashed roughly
½ courgette grated
2 tbsp tomato puree
100g of mature cheddar
½ thumb sized piece of ginger grated
1 large garlic clove grated
1 tsp cumin
Puff Pastry - homemade or shop bought
Salt
Pepper
Method
Preheat the oven to 180 degrees
Put the chickpeas in a large bowl and add the rest of the ingredients (courgette, tomato puree, ginger, garlic, cumin and cheese)
Mash together so you have a mix of both whole and fully crushed chickpeas
Add an egg to bind the mixture and season with salt and pepper
Dust your rough puff pastry with flour and roll it out into a large rectangle, thickness of a pound coin and slice the pastry in two
Place half the filling in the middle of the one of the slices of pastry in a log shape, leaving two strips of dough exposed on each side
Egg wash the edges so the pastry ‘sticks’
Roll the pastry over the filling and ‘stick’ together
Gently flip/roll the sausage roll over so the seam is underneath
For a more decorative roll, put your filling towards one side of the pastry
Egg wash the edge and fold the pastry over the filling
Using your thumb and fingers push the top edge together
Trim off any excess
Transfer onto a baking tin and slice the rolls
Brush with egg wash to glaze
Top with some sesame seeds
Place in a preheated oven at 180C for 30 mins or until golden.
