Description
These plant-based Moroccan sausage rolls are packed with Eat Curious Dehydrated Mince and fresh vegetables flavoured with subtle spice from harissa paste. Encased in golden, flaky gluten-free puff pastry and are perfect as a light snack or as part of a lunch platter.
This recipe was created by Chef Dean Hickson and was the winning submission in the Eat Curious sustainable recipe competition in collaboration with OCS.
Ingredients
Scale
75g Eat Curious Dehydrated Mince
125g white rice
125g chickpeas
250g carrot
220g mixed peppers
125g white onion
220g mushrooms
260g harissa paste
220g courgette
50g coriander
3 ready rolled gluten-free puff pastry sheets (265g a sheet)
cajun seasoning and plant-based milk for glaze
Instructions
- Rehydrate Eat Curious Dehydrated Pieces: Soak 75g in 225g of water. Drain excess water.
- Cook rice: Prepare and cook rice according to package instructions.
- Prepare vegetables: Blitz the chickpeas. Peel carrots and courgette. Finely dice carrots, courgette, peppers, onions and mushrooms. Chop up the coriander.
- Prepare filling: Combine the rehydrated mince, cooked rice, prepared vegetables and harissa paste.
- Assemble sausage rolls: Lay out your puff pastry mix and add your filling. Roll the sheet over the mixture and cut into even sausage rolls. This recipe creates 25. Brush with a glaze made from plant-based milk and cajun seasoning.
- Cook sausage rolls: Bake for 20 minutes at 170°c.
- Category: Dehydrated Mince
- Cuisine: Moroccan
