I had these little vegan pastry rolls on a cold November day at a food market near the old town in Warsaw. They make a great alternative to a traditional sausage roll and they go well with Traditional beetroot soup; they could be served at the Wigilia table on Christmas Eve. To ensure these pastry rolls are vegan, make sure that you buy butter-free puff pastry (rather than all-butter).
Ingredients
- 1 oz (30 g) dried porcini or other dried wild mushrooms
- 1 tbsp vegetable oil
- 1 tsp butter
- 1 white onion, finely chopped
- 12 oz 2½ cups (350 g) sauerkraut, preferably organic, rinsed, drained and finely chopped
- 5½ oz (150 g) fresh wild or cultivated mushrooms, finely chopped
- 4 fl oz ½ cup (125 ml) vegetable stock
- sea salt and freshly ground black pepper
- 2 rectangular sheets (700 g/1 lb 9 oz) ready-rolled puff pastry
- 5 fl oz 2/3 cup (150 ml) almond milk
How to Make It
- Preheat the oven to 180°C/350°F/Gas Mark 4. Put the dried mushrooms into a cup or small bowl, pour over some freshly boiled water and leave to soak.
- Heat the oil and butter in a large frying pan, add the onion and gently fry for 10–15 minutes until soft and golden.
- Add the sauerkraut to the frying pan and cook for 5 minutes. Add the chopped fresh mushrooms. Drain the soaked mushrooms, chop finely and add them to the sauerkraut. Pour in the stock and season with salt and pepper. Transfer to a baking dish, cover with foil and bake for 1 hour.
- Remove the sauerkraut mixture from the oven, pour off any liquid and leave until cool enough to handle. Increase the oven temperature to 200°C/400°F/Gas Mark 6.
- Line two large baking sheets with baking parchment.
- Unroll the pastry on a work surface and cut each sheet in half lengthways so that you have four pieces. Using a teaspoon, carefully spoon the sauerkraut mixture along the middle of each length of pastry.
- Brush the long edges of the pastry with almond milk. Fold the pastry over the filling and gently press the edges together to seal. Using a sharp knife, cut each long roll into four smaller pieces. Transfer the pastry rolls onto the lined baking sheets, brush the tops with almond milk and bake for 25 minutes, or until the pastry is golden and crisp. Serve warm.
