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Spicy samosa-style roll with homemade chutney (ve)
Our plant-based take on a traditional sausage roll, a tasty treat packed with flavour and lots of fibre too! This recipe makes 12 portions, please adjust the servings to suit your needs.
Ingredients
For the samosa rolls
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150 gpotatoes peeled and chopped
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400 gtinned chickpeas drained weight
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50 gfrozen peas
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200 gred split lentils dried weight
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100 goat flour (blended oats)
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2 sheetspuff pastry (dairy-free)
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5 gsalt
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3 ggaram masala
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6 ggarlic
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2 gturmeric powder
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15 mloat milk
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2 gnigella seeds (optional)
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1 pinchextra garam masala (for the topping)
For the chutney
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150 gonion chopped
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3 ggarlic crushed
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100 gapple chopped
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6 mloil
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40 gtomato puree
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45 mlwhite wine vinegar
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6 mllemon juice
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5 mlagave syrup
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15 mlreduced salt soy sauce
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6 gfresh ginger grated
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1.2 gground cinnamon
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2.3 gsmoked paprika
Instructions
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Preheat the oven to 190°C
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Boil the potatoes until tender. Drain, mash and set to one side.
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Boil the red lentils using a 1:2 ratio (lentils to water) and cook until they are al dente. It is important not to overcook them. Drain and set to one side.
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Drain the tinned chickpeas, place them into a mixing bowl, and roughly mash with a potato masher.
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Add the potatoes and cooked lentils to the chickpeas and lightly mash until the ingredients come together.
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Pour in the oat flour and stir to thicken the mixture.
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Add the frozen peas, spices, garlic, and salt, and mix well.
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Lay out the puff pastry sheets and slice them down the middle lengthways.
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Lay 250g of the potato filling down the middle of each pastry strip. Use your hands to press the filling together into long, even sausage shapes.
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Brush the edge of the pastry with water. Lift the pastry over the top of the filling, bring the edges together, and press down with a fork along the edge to seal. Repeat with the remaining pastry and filling.
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Cut each length into 3 rolls and lay them on a lined baking tray. You will have 12 rolls in total.
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Brush the tops with oat milk, then sprinkle with nigella seeds and a little garam masala powder.
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Bake for 25-30 minutes until the pastry is golden and crispy.
For the chutney
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Heat the oil in a pan over a medium heat, then add the onion, garlic, and apple and cook for approximately 5 minutes.
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Add the remaining ingredients, mix well and bring to the boil, then simmer for 20 minutes until the apple is soft.
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Place in a food processor or blender and blitz until smooth.
Notes
Key facts per serving:
Fibre: 12g
Protein: 17g
Saturated fat: 7g
Other nutrition facts: contains iron, zinc & calcium
Allergens: soya and gluten
Carbon emissions: 0.33kg, very low carbon (A rated)
