Veg Chilli Sausage Rolls

What to make for a meal when you’ve just returned from holiday and haven’t yet done the weekly shop?

That was this week’s challenge following arrival back from our motorhome trip to Scotland. This vegetarian chilli version of sausage rolls came together using a few pieces of fresh veg we still had in the van, and some store cupboard ingredients. Served up with a choice of tomato ketchup, brown and bbq sauce, they make a great fun and filling meal that you can eat with your fingers.

My photo above shows the rolls having just been taken out of the oven, cooling on a wire rack. The residual heat of the oven gives the house a comforting warmth, now the autumn nights are starting to draw in.

Servings

Makes 14 sausage rolls, so 3 – 4 servings.

Timings

About 40 mins in total to prepare, and 25 mins to bake at 180C.

You Will Need

• veg oil
• 1 red onion
• 1 red pepper
• 1 yellow pepper
• 1 carrot
• 2 medium red chillis
• 1 tsp ground cumin
• 1 400g tin of kidney beans
• 1 400g tin of tomatoes
• 225g plain flour
• pinch of salt
• 100g spread for baking
• a few tsps of cold water
• nigella seeds to sprinkle
• 1 egg, beaten

Method

1. Peel the onion, chop roughly into chunks, and put in a food processor with blade fitted.
2. Cut the flesh from the peppers, and add to the food processor. Cut the top off the chillis and add the spicy flesh to the processor also. Blitz it all for a few pulses until it is all finely chopped.
3. Add a little oil to a wide-based frying pan and warm on the hob. Add in the cumin and then the finely chopped veg. Stir and let it all soften in the heat.
4. Without cleaning the processor bowl, put in the kidney beans and tomatoes, and blitz again. Add to the frying pan and stir in to mix.
5. Stir every so often, letting the moisture steam away, leaving the mix to gradually thicken over about 10 mins. You are aiming for a thickish consistency that can hold its own as a sausage roll filling.
6. Switch off and transfer the mix to a cold plate, spreading it out so that it cools. Place the plate in a cool place.
7. Having washed and dried the food processor bowl and blade, you can now use it to make the pastry. Sieve in the flour and salt. Add in the spread cut into chunks, and pulse a few times till it resembles breadcrumbs. Pour in a few drops of water and pulse again. Repeat until the pastry comes together and is whirling round the bowl in one large ball, with the blade.
8. Remove to a floured surface and finalise shaping it into a roundish ball. Wrap in cling film and put in the fridge for 10 mins. Turn on the oven to warm to 180C.
9. Remove the pastry from the fridge and roll out on a floured surface into a long rectangular strip. Take the cooled filling mix and spoon it in a line down the centre. Try to make it a consistent width all along, so that the rolls will be evenly filled.
10. Brush one long edge with the beaten egg. Lift up the other long edge, so that the pastry folds over the filling and tucks in under its other side. Roll the whole length over so that it sits on top of the egg-brushed edge. Gravity will then help the rolls seal, and no one will be able to see the join!
11. Cut into individual rolls and place on a metal tray lined with baking paper. Prick with a fork, brush the tops and sides with the beaten egg, and sprinkle over the nigella seeds. Place in the oven for up to 25 mins. Keep an eye on them and remove earlier if they are looking browned to your taste.
12. Serve up with your favourite ketchups and table sauces for dipping, and absolutely no cutlery. Your guests have full permission to eat and dip with their fingers.

Customise It!

This dish is about using up what you have, so switch up the veg to include a brown onion, garlic, celery, mushrooms etc. Herbs and coriander would go well. Stick with the kidney beans and tomatoes, though, as these give the texture the filling needs to hold its shape. You could add a line of grated cheese alongside the filling, before you roll it up, and the cheese will then melt as they cook. Be daring – if it seems a good idea for you to include it, go for it!

For the ADK playlist, here’s a track from another Scottish band we played a lot when we were away, but I didn’t quite get to feature on any of my travel-related posts. They have also just announced a tour next year, which I am hoping I can get tickets for – I saw them live the last time they toured and enjoyed them very much. This is Texas with In Our Lifetime.