GLUTEN-FREE KUMERA AND CHICKPEA SAUSAGE ROLLS
I could easily call this sausage roll filling the ‘Half of this, Half of That’ recipe.
Take a quick glance below and you’ll see what I mean.
Whatever it’s called, the Kumera and Chickpea Sausage Roll filling makes a tasty alternative to a meat filling.
Here’s an idea –why not use half the recipe for some sausage rolls and the other half for a vegetarian side dish?
Caren
KUMERA AND CHICKPEA SAUSAGE ROLLS
Makes enough filling for 16 medium sized rolls.
1 recipe Revenge Gluten-Free Cream Cheese Pastry
500 gm kumera, peeled and quartered lengthwise
50 ml grapeseed oil
½ brown onion, finely diced
½ red capsicum, in 5mm pieces
1 cup cooked chickpeas, lightly crushed
½ bunch coriander, stalks and roots only, use leaves for another purpose
½ teaspoon garam masala
½ teaspoon chilli flakes
½ teaspoon sea salt, or more to taste
Ground black pepper
Filling
Preheat oven to 200°C. Line an oven tray with baking paper.
Place the kumera on the oven tray and drizzle over half the oil. Bake for 20 minutes or until the flesh is soft when pierced with a knife. Remove from oven and cool a little.
Meanwhile heat the remaining oil in a frying pan. Over low heat, cook the onion and capsicum until soft. Add the chickpeas, coriander, spices and seasoning.
Mash the kumera and add to the chickpea mixture. Stir to combine and adjust seasoning to taste. Set aside as you roll out the pastry or refrigerate for up to 2 days.
Pastry
Cut the pastry into quarters, cover and refrigerate.
Working with a quarter piece at a time (keep the other pieces refrigerated), lightly bash the piece with a rolling pin into a rough square. Cut the pastry in 2 and roll each piece between baking paper into an 18cm x 10cm rectangle.
Transfer the 2 rectangles to a tray lined with baking paper and place in the fridge.
Repeat the process with each of the remaining quarters of pastry so you finish with 8 rectangles.
Line a large oven tray with baking paper.
Divide the kumera mixture into 8 portions, about 75 -80gm each.
Working with each 18cm x 10cm piece of pastry at a time, place the pastry on a sheet of baking paper with a long side closest to you. With a small pastry brush, apply some of the beaten egg to the 2 long edges.
Place a portion of kumera mixture along the edge closest to you, forming a long sausage. Roll the pastry and filling towards the other long side and press the join together to seal. Cut the roll in 2 and place, join side down, on the prepared tray. Repeat with remaining pastry shapes and mixture.
With a sharp knife score the top of the rolls with a decorative pattern if desired but do not cut into the filling. Brush the tops and ends of the rolls with the beaten egg. Sprinkle lightly with sea salt flakes, and seeds if using.
Bake for 20-25 minutes or until nicely golden and the inner temperature of the roll is hot to the touch when tested with a metal skewer.